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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 £

Ingredients

  • 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

Instructions

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.

Chickpeas

  • 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/

Notes

inspired by: BBC Good Food