Name: Mutton chops with cumin & paprika
Prep time: 15 min
Cook time: 15 min
Yield: 1
Ingredients: 2 tsp smoked paprika -; 2 tsp ground cumin -; 4 garlic cloves, finely grated -; 8 mutton chops -; 2 tbsp rapeseed oil -; 1 lemon, quartered -; Parsley, chopped -; 2 tbsp rapeseed oil -; 2 onions, thinly sliced -; 3 garlic cloves, crushed -; 200g roasted red peppers, thinly sliced -; ½ tsp ground cumin -; ½ tsp smoked paprika -; 100ml white wine -; 400g can chickpeas, drained and rinsed -; 300ml vegetable or chicken stock -

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Mutton chops with cumin & paprika

1. 2 tsp smoked paprika -

2. 2 tsp ground cumin -

3. 4 garlic cloves, finely grated -

4. 8 mutton chops -

5. 2 tbsp rapeseed oil -

6. 1 lemon, quartered -

7. Parsley, chopped -

8. 2 tbsp rapeseed oil -

9. 2 onions, thinly sliced -

10. 3 garlic cloves, crushed -

11. 200g roasted red peppers, thinly sliced -

12. ½ tsp ground cumin -

13. ½ tsp smoked paprika -

14. 100ml white wine -

15. 400g can chickpeas, drained and rinsed -

16. 300ml vegetable or chicken stock -

How to cook deliciously - Mutton chops with cumin & paprika

1. Stage

Mix the paprika, cumin and garlic together in a small bowl. Rub the mutton with 1 tbsp of the oil, then massage the spice mix into the meat. Leave to marinate for at least 1 hr. Will keep chilled overnight.

2. Stage

For the chickpeas, heat the oil in a frying pan over a medium heat and fry the onions with a pinch of salt for 10 mins until translucent but not coloured. Add the garlic, red peppers, cumin and paprika, and cook for 5 mins more. Pour in the wine and simmer until almost all the liquid has reduced, about 5 mins. Stir in the chickpeas and stock, and cook for another 10 mins.

3. Stage

If the chops have been in the fridge, bring them up to room temperature for up to an hour before cooking. Heat the oven to 180C/160C fan/gas 4. Heat the remaining oil in an ovenproof frying pan over a medium heat. Scrape any excess marinade from the chops, then fry fat-side down, holding the chops with tongs, to render the fat. Once the fat has started to colour and crisp at the edges, fry the chops on one side for 2 mins. Turn over and repeat, then transfer the pan to the oven and cook for 8-10 mins, or until the mutton has browned and the fat has rendered, but the inside is still a little pink. Remove from the oven and leave to rest for 5 mins.

4. Stage

Stir three-quarters of the parsley into the chickpeas, then spoon onto a serving platter. Arrange the chops on top and garnish with the remaining parsley and the quartered lemon.