Mutton chops with cumin & paprika
- Preparation and cooking time
- Prep:
- Cook:
- plus at least 1 hr marinating
- Easy
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
For the chickpeas
- 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
Method
- STEP 1
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.
- STEP 2
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.
- STEP 3
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.
- STEP 4
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.
