How to Cook Mutton Chops & Parsnip Puree

  • Prep time
  • Cook time
  • Difficulty medium
  • Serves 2
mutton chops with parsnip cooked

Ingredients

  • 4 x 100 g mutton chops
  • 10 x juniper berries
  • 8 x black peppercorns
  • 2 x cloves
  • Pinch cinnamon
  • Pinch ground nutmeg
  • Pinch ground ginger
  • 20 ml rapeseed oil
  • PARSNIP PUREE
  • 50 g x unsalted butter
  • 200 g x diced parsnip
  • 1 x clove garlic crushed
  • 2 x sprigs thyme leaves picked
  • 150 ml milk

Mutton Chops

  1. Remember to remove your chops out of the packaging, pat dry and bring to room temperature
  2. Grind the spices to a fine powder, mix with the oil then lightly coat the chops
  3. Pre heat your griddle or heavy based frying pan until it sizzles when you add a drop of oil
  4. Season the meat just prior to cooking
  5. Don't overcrowd the cooking base, a couple of medium sized chops per pan
  6. Lightly oil the the cooking utensil, using a little of the rapeseed oil
  7. Cook over high heat turning the chops only once after a rich, golden crust has formed
  8. Cook 4 to 5 minutes each side for medium rare
  9. Leave to rest in a warm place at least 5 minutes
  10. Finish by adding a large knob of butter when frying or onto the griddle pan to baste the chops

Parsnip Puree

  1. Bring the milk, garlic & butter to the boil in a wide based saucepan
  2. Add the thyme and parsnip & return to a simmer
  3. Cook for 20 minutes or until fully cooked
  4. Place the parsnip in a blender & puree adding a little cooking milk to create a smooth texture