less than 30 mins
10 to 30 mins
By Matt Tebbutt
From Saturday Kitchen
For the fried mutton chops
- 2 tbsp olive oil
- 4 French-trimmed mutton loin chops, taken from the rack
For the dressing
- 5 leaves cavolo nero, stalks discarded, leaves roughly chopped
- 3 garlic cloves
- 30g/1oz pecorino cheese, grated
- 1 lemon, juice only
- 100ml/3½fl oz olive oil
- 8 baby leeks
- 2 tbsp pine nuts
- 1 lemon, cut into wedges, for garnish
To make the mutton chops, heat a large frying pan over a high heat. Season the mutton chops on both sides, add the oil to the pan, and fry the chops on both sides for 3–4 minutes or until cooked to medium. Rest and keep warm until ready to serve.
To make the dressing, prepare a large pan of boiling water and a bowl of iced water. Blanch the cavolo nero for 2–3 minutes, then carefully remove from the boiling water and refresh in iced water. Remove and drain.
Place the cavolo nero, garlic, pecorino, lemon juice and oil into a food processor or blender, and blend until smooth.
To serve, heat a large griddle and chargrill the leeks until blackened all over. Dry-fry the pine nuts in a small frying pan until golden-brown.
Serve the chops with the whole blackened leeks, lemon wedges and a spoonful of the cavolo dressing. Scatter over the toasted pine nuts to finish.