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As the days get longer and the temperatures rise, barbecue season approaches. And what better way to herald its arrival than with a delicious recipe from Rob Boer, head chef at The Mutton Pub in Hasley Heath, Hampshire?
Perfectly marinated and served with tangy homemade chimichurri, Boar’s BBQ Mutton Chops embody the essence of the season.
BBQ mutton chops with chimichurri
service:Four
material:
4 mutton chops
1 tablespoon olive oil
4 fresh lemons
2 bay leaves
2 teaspoons chili flakes
For chimichurri:
Olive oil 100ml
1 tablespoon red wine vinegar
1/2 bunch flat leaf parsley, finely chopped
2 cloves of garlic (grated)
1 red chili pepper (finely chopped)
1/2 tablespoon dried oregano
Method:
1. Place the mutton chops in a freezer bag and add the olive oil, lemon slices, bay leaf, and chili flakes. Seal the bag, make sure the meat is coated, then put it in the fridge overnight to marinate.
2. To make chimichurri, simply combine all the ingredients and season with salt and pepper.
3. Remove the mutton chops from the refrigerator and let them come to room temperature.In the meantime, prepare the BBQ
4. Once the BBQ is hot, grill the chops for 3-4 minutes on each side (depending on size)
5. When finished, top with homemade chimichurri and enjoy.
