Fried mutton chops with griddled baby leeks
- Prepare
- less than 30 mins
- Cook
- 10 to 30 mins
- Serve
- Serves 2
- Dietary
- Egg-freeGluten-free
Victorian favourite mutton chops are having a revival. Try serving them with grilled baby leeks and a cavolo nero dressing.
To make this recipe you will need a blender or a food processor.
Ingredients
For the fried mutton chops
For the dressing
- cavolo nero: 5 leaves cavolo nero, stalks discarded, leaves roughly chopped
- garlic: 3 garlic cloves, peeled and roughly chopped
- pecorino: 30g/1oz pecorino cheese, grated
- lemon: 1 lemon, juice only
- olive oil: 100ml/3½fl oz olive oil
To serve
Method
To make the mutton chops, heat a large frying pan over a high heat. Season the mutton chops on both sides, add the oil to the pan, and fry the chops on both sides for 3–4 minutes or until cooked to medium. Rest and keep warm until ready to serve.
To make the dressing, prepare a large pan of boiling water and a bowl of iced water. Blanch the cavolo nero for 2–3 minutes, then carefully remove from the boiling water and refresh in iced water. Remove and drain.
Place the cavolo nero, garlic, pecorino, lemon juice and oil into a food processor or blender, and blend until smooth.
To serve, heat a large griddle and chargrill the leeks until blackened all over. Dry-fry the pine nuts in a small frying pan until golden-brown.
Serve the chops with the whole blackened leeks, lemon wedges and a spoonful of the cavolo dressing. Scatter over the toasted pine nuts to finish.
