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Pan-fried mutton chops with minted garlic butter
Ingredients
| Quantity | Item |
|---|---|
| 6 | Mutton chops (North Ronaldsay trimmed) |
| Enough to season | Sea salt and freshly-ground black pepper |
| 50g | Unsalted butter |
| 2 cloves | Garlic, peeled and chopped finely |
| 1 tbsp | Chopped mint |
| 1 tsp | Chopped flat parsley |
Place a frying pan onto the stove to heat. Once hot, add a little vegetable oil and allow that to heat.
Next, season the mutton chops with the salt and pepper before adding to the pan. Allow the chops to colour before turning over. Cook for 6-8 minutes (depending on their thickness) then remove from the pan.
Allow the chops to rest for a couple of minutes. While they’re resting, melt the butter, remove from the heat then add the garlic and herbs.
Place the chops onto your serving plate and spoon over the minted garlic butter.
