Grass-fed mutton chops with spiced chickpeas; the perfect, quick and tasty midweek meal

These mutton loin chops come with a delicious layer of wonderfully buttery fat that bastes the tender meat as it cooks.

  • Prep Time: 5 mins
  • Cook Time: 25 mins
  • Serves: 4
  • Difficulty: easy
  • Ideal for: midweek meal, weekend meal

Grass-fed mutton chops

So, what’s with the ‘grass-fed’?

In a nutshell, quality and animal welfare.

The planet is struggling because of what we’re doing with it; oil production and all that is brings to the party, industrialised farming, etc

And this is where buying with care kicks in and plays a crucial role in helping to look after this amazing planet.

If you cut back on meat intake by 20 – 30% with smaller portions or mixing your weekly repertoire up with some vegetarian dishes, we’re on our way to a better climate.

The other move is to support regenerative farming and buy high-welfare, grass-fed products.

They maybe more expensive, but if you’re reducing gourmet intake, then it balances out.

Grass-fed mutton is another sustainable option.

Mutton is often cheaper, it used to be looked down upon with lamb put on a pedestal.

But mutton has a deep, rich flavour and the animal has had a longer life.

Mutton chops with spiced chickpeas

This recipe combines both grass-fed mutton (and we opted for one chop each in our bid to reduce meat) and the wonderful chickpea.

It’s a simple dish, packed full of flavour.

The perfect dish after a hard days work that can be whipped up quickly.

Ingredients for grass-fed mutton chops with spiced chickpeas
Mutton chops with spiced chickpeas

Mutton chops with spiced chickpeas

Course Main Course
Keyword chickpeas, grass-fed mutton, mutton
Prep Time 5 minutes
Cook Time 25 minutes
Marinating time 1 hour
Total Time 1 hour 30 minutes
Servings 4 people
Cost £


  • 4 grass-fed mutton chops
  • 2 x 400 g tinned chickpeas (drained and rinsed)
  • 2 tsp paprika
  • 2 tsp cumin
  • 4 garlic cloves, minced
  • 2 tbsp olive oil
  • 1 red pepper, diced
  • 1 medium onion diced,
  • 300 ml chicken stock
  • sea salt and black pepper for seasoning
  • fresh parsley to garnish


Marinade: One hour before cooking

  • You can also do this the night before; Mix the paprika, cumin and garlic in a bowl with 1 tbsp of olive oil. Rub the mix into the mutton chops and place in the fridge for at least hour.
  • or 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.


  • In a large frying pan over a medium heat, add some oil and gently fry the onions until they've softened. Add the red peppers, 2 x minced garlic, 1 x tsp cumin, 1 x paprika and salt and pepper for seasoning.
    Cook for 5 mins more, then pour on the stock and simmer for approx. 5 -10 mins until the liquid has reduced.

Mutton chops

  • (Bring the chops back up to room temperature before cooking).
    Scrape any excess marinade off the chops, then fry, holding the chops with tongs, to render the fat on the side. The fry on each side for approximately 3 minutes or until your desired doneness.
    Leave to rest for 5 mins while you plate up the chickpeas on a large serving dish.
    Add the chops on top and scatter some fresh parsley/


inspired by: BBC Good Food