Grilled mutton chops with roasted vegetables and creamed chevin

Lamb and Mutton SA
4 servings Prep: 10 mins, Cooking: 30 mins
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Sweet roasted aubergine and baby tomatoes make these easy grilled mutton chops seriously moreish, served with a smooth yoghurt and chevin-infused creamy sauce.

By Independent Contributor September 22 2022
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Ingredients (18)

For the roasted veg
2 aubergine — quartered lengthways, scored diagonally with a knife
250 g baby tomatoes — halved
45-60 ml extra virgin olive oil — plus extra
a few sprigs fresh thyme — woody stalks discarded
salt and black pepper
10-15 ml red wine vinegar
For the creamed chevin
100 g chevin
1 cup double cream plain yoghurt
1/2 tsp ground cumin
lemon zest — from 1 lemon, use the juice for the chops
salt and black pepper
For the chops
8 mutton loin chops — thick cut
salt and black pepper — to taste
1 lemon — halved
To serve
lemon wedges
2-3 tbsp pine nuts — toasted or almond flakes
1 handful fresh mint leaves — or fresh oregano leaves
extra virgin olive oil — to drizzle
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Method:

Prepare the veg

Preheat the oven to 220 C. On a roasting tray lined with baking paper, arrange the scored aubergine quarters & tomato halves, then drizzle all over with olive oil, sprinkle with thyme and season with salt and pepper.

Roast for 20-25 minutes or until the aubergines are soft and the edges are turning brown. Remove from the oven, then drizzle the tomatoes with vinegar, and the aubergines with a little more olive oil. Set aside.

Prepare the creamed chevin

in a blender, add the chevin, yoghurt, cumin, lemon rind and season lightly with salt and pepper. Process until smooth, then cover and set aside until ready to serve.

For the chops

Season the chops with salt pepper on both sides and grill over hot coals until the fat edges are crispy and the meat is just cooked. Remove from the fire and leave to rest for 5 minutes.

On a platter, swirl the chevin mixture on the bottom, then top with the roasted veg and chops. Finish with lemon wedges (focus on the chops), a drizzle of olive oil, and some fresh herbs. Serve at once.

Supported by the Red Meat Industry of SA – Recipes developed by  The Food Fox- Ilse van der Merwe and photos by Tasha Seccombe.



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