This meal is the last one in our North Carolina Hiking Vacation series! We didn’t know exactly what we would have to work with where we were staying, so we packed a bunch of cooking gear (trusty cast iron pan, chef’s knife, and caquelon) to be safe. When we arrived, we were pleasantly surprised by the presence of a grill, and we knew it was destiny for us to grill one of the nights. Having Mutton with us, we decided that it was the chosen meat for this use. Then, for our topping, we went back to the well and relied on our Crispy Garlic Pork Cutlet (which was also cooked on a different mountain hiking vacation).
We served our Mutton with Veggie Extravaganza Skillet, but it would also pair very well with Shiitake Garlic Mashed Potatoes, Grilled Eggplant Medallions or Grilled Asparagus.
Time: 20 Minutes
- Mutton Steak
- Fresh Garlic
- Sprinkle your mutton steaks on both sides with a little salt, and let sit for 30 minutes or so to warm closer to room temperature.
- As your mutton sits, peel and slice (or dice) your garlic.
- When your mutton is ready to cook, heat your grill to medium.
- Melt some butter in a pan over low heat, and then add your garlic. Stir occasionally as it browns and crisps.
- While your garlic cooks, place your mutton on the grill. Cook for 4 minutes on the first side. If you want fancy cross-hatched grill marks, rotate 90 degrees after the first 2 minutes.
- Flip your steaks, and cook for another 3-4 minutes until your meat reaches your desired level of doneness. We like to go with an internal temperature of 145 degrees for medium/medium well.
- When your steaks are ready, remove from the grill, and let sit on a cutting board for 4-5 minutes.
- Plate, top with your crispy garlic, devour, and enjoy!