A great feast for four, this recipe is full of autumnal flavours. Try to find a dry cider made from a single variety of apple. Serve with a celeriac and potato puree and a glass of the cider.
- 4 large loin or best end chops, trimmed of most of the fat
- 2 leeks sliced into 1cm (0.5”) rounds
- 16 baby turnips
- 16 baby carrots
- 16 shallots
- 5ml (1 tsp) fresh picked thyme
- black pepper
- Oil for frying
- 450ml (3/4 pint) dry cider
- 5ml (1 tsp) Demerara sugar
- 5ml (1 tsp) tomato puree
- 15ml (1 tbsp) shredded flat parsley
- 1 Heat a little oil in a frying pan and gently cook the leeks until lightly coloured and slightly soft.
- Place leeks in a deep metal or earthenware casserole dish with tight fitting lid and set aside.
- Now cook the shallots and the turnips in the frying pan until both are golden brown. Remove from the frying pan and keep to one side.
- Dust the cutlets with plain flour. Gently seal the meat in the frying pan until well coloured. Do not burn the flour.
- Place the cutlets on top of the leeks in the casserole dish.
- Deglaze the frying pan with a splash of the cider. Add the tomato puree to this liquid, then the sugar to balance the acidity of the cider. Pour this liquid over the lamb.
- Season well with salt and pepper and enough cider to just cover the cutlets.
- Cover and cook in a medium oven for 30 minutes, then add the turnips, shallots and carrots and cook for a further 30-40 minutes.
- Skim any fat off the remaining liquid, check the vegetables are cooked sufficiently, and adjust seasoning. Stir in the parsley.
MUCH ADO ABOUT MUTTON
A new book has been published telling for the first time the story of mutton.