How to Cook Mutton Chops & Parsnip Puree

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