These simply pan fried mutton chops make a delicious cheaper alternative to lamb, perfect served as a simple weeknight dinner with a homemade fresh mint sauce perfect for cutting through the deliciously fatty meat.
- 4 large mutton chops
- sea salt
- freshly ground black pepper
- 1 tbsp sherry vinegar
- 1 tbsp runny honey
- 1/2 tbsp wholegrain mustard
- light olive oil
- 25g (3/4 oz) fresh mint leaves
- Dab any excess moisture from the packaging off the mutton chops with a piece of kitchen towel, season them well on both sides with salt and pepper, and set aside.
- To make the mint sauce, whisk together the sherry vinegar, honey, mustard and 1/2 tbsp of the olive oil in the bottom of a small bowl. Very finely chop the fresh mint leaves, and stir into the sauce. Set aside.
- Heat another splash of oil in a large frying pan or skillet over a high heat. Once the oil is shimmering, use a pair of kitchen tongs to stand the chops up in the pan on their fat caps and cook until they’re crisp and golden. Then pan fry the chops until golden on each side. Remove them from the pan and allow them to rest whilst you plate up your chosen sides, and take the mint sauce to the table for everyone to help themselves.
Any leftover mint sauce can be kept covered in the fridge for up to 5 days. It is also delicious swirled through yogurt as a quick dipping sauce or to serve alongside mutton or lamb preparations that are heavily spiced.