Name: Grilled mutton chops with roasted vegetables and creamed chevin
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 servings
Cuisine: Cooking Method
Ingredients: 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; 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; 8 mutton loin chops thick cut; salt and black pepper to taste; 1 lemon halved; 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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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.