Mutton’s deeper flavour
More gamey than lamb, mutton dishes are strong and juicy
Mutton chops in tomato and rosemary sauce
Serves 4 8 x 100g mutton chops, at room temperature 200g on-the-vine tomatoes 3 sprigs fresh rosemary, plus extra for garnish 2 garlic cloves 1 red onion, peeled and quartered 2 tbsp olive oil juice of ½ lemon 1 tsp honey 1 tbsp tomato puree 150ml white wine sea salt and white pepper Preheat the oven to 190°C/gas mark 5. Place the garlic, tomatoes, onion and leaves of two of the rosemary sprigs in a roasting tray. Drizzle with the oil and season with salt and pepper. Roast for 25 mins, then transfer the contents of the tray to a saucepan, squeezing the cooked garlic out of its skin and into the pan. Add the lemon juice, remaining rosemary sprig, honey, tomato puree and wine. Bring to the boil and simmer for 10 mins. Remove the sprig of rosemary. In the meantime, place the chops in the roasting tray and season with pepper. Roast for 18 mins for medium rare and 30 mins for well done, turning over halfway through. Allow to rest for 2 mins. Serve with the tomato and rosemary sauce and extra rosemary for garnish.
Mutton, carrot and cumin casserole
500g chopped mutton steak or leg 300g carrots, trimmed and chopped 1 tbsp crushed cumin seeds 2 tbsp cornflour 1 tbsp butter 1 tbsp olive oil 8 shallots, peeled 200g green lentils 150ml white wine 500ml vegetable stock 1 tsp honey sea salt and black pepper Preheat the oven to 160°C/gas mark 3. Place the mutton in a large bowl and sprinkle the cornflour over, then season with salt and pepper. Stir until all the mutton is covered with the cornflour. Add the butter to a large ovenproof casserole dish and melt until liquid. Fry the mutton in the melted butter for 5-7 mins, stirring regularly, until brown and sealed. Remove with a slotted spoon and set aside. In the same casserole dish, add the oil and fry the whole shallots and cumin seeds for 5-6 mins until browned. Add the carrots, lentils and white wine and cook for 5 mins until the wine has evaporated. Add the stock and honey and bring to the boil. Mix in the mutton and cook, covered with a lid, in the oven for 2 hrs until thick and glossy.
2 pieces (500g) neck fillets, at room temperature 250g strong white flour 150g chilled unsalted butter, cubed 50g chilled lard, cubed 1 tbsp olive oil 1 egg sea salt and black pepper Place the flour in a large mixing bowl, add the butter cubes and lard, and stir. Mix in 140ml of ice-cold water and a pinch of salt and pepper. Bring together into a ball with the hands, kneading slightly if necessary. Dust a clean work surface and a rolling pin with flour and roll the pastry out into a long rectangle. Fold one end over to halfway down the rectangle, then fold the bottom up. Turn it 45 degrees, then roll into a rectangle again. Repeat three more times. Wrap in cling film and leave to chill for 1 hr. Season the mutton neck pieces with salt and pepper, then add the olive oil to a frying pan and heat until sizzling. Seal the meat, moving both pieces from side to side, for 15 mins for rare and 30 mins for medium. Wrap in tin foil and allow to cool. Line an oven tray with baking paper. Divide the pastry into two blocks, then roll out one piece on a work surface dusted with flour to approximately 29cm x 14cm. Roll the other piece to 2cm larger than the first. Lay the smaller piece on the prepared tray, then top with the neck fillets, one after another, down the middle. Beat the egg in a small dish with a fork, then brush the borders of the pastry rim with egg wash. Cover the top with the other piece of pastry. Trim the sides, leaving a 1cm border. Allow to chill for 30 mins. Preheat the oven to 200°C/gas mark 6. Score the top of the pastry with criss-cross lines, then brush the top with egg wash. Bake for 20-25 mins until golden and puffed up. Serve immediately.