Mutton Chops
intro
Juicy, herb-infused mutton chops with a crispy seared crust, basted in aromatic garlic butter for a comforting, classic British home-style main.
Ingredients
Steps
Remove mutton chops from the refrigerator 45 minutes before cooking to bring them to room temperature for even cooking. Pat all surfaces of the chops completely dry with paper towels, then rub evenly with 30ml olive oil, 9g kosher salt, and 3g coarsely ground black pepper, pressing seasoning firmly into the meat to help it adhere.
Place a heavy-bottomed 30cm cast iron skillet on the stovetop over medium-high heat (200°C/400°F) and preheat for 4 minutes until evenly hot. Arrange the seasoned chops in the pan in a single layer with 2cm space between each, and sear for 4 full minutes without moving or flipping them, until a deep, golden-brown crispy crust forms on the contact surface.
Use long metal tongs to flip each chop to the second side, then immediately add 60g unsalted butter, 30g crushed garlic, 10g rosemary sprigs, and 8g thyme sprigs to the pan. Reduce stovetop heat to medium (160°C/320°F) and sear the second side for 4 minutes without moving, until a matching deep golden crust forms.
Tilt the skillet slightly so the melted, herb-infused butter pools at the lower edge of the pan. Use a large metal spoon to continuously baste the top of each chop with the hot butter for 3 minutes, checking internal temperature with an instant-read meat thermometer. Cook until the thickest part of the chop (away from the bone) reaches 63°C/145°F for ideal medium doneness.
Transfer the cooked chops to a wire rack set over a rimmed plate, spoon 1 teaspoon of the herb butter and garlic from the pan over each chop, then tent loosely with a sheet of aluminum foil. Allow the chops to rest for 8 full minutes to let muscle fibers relax and juices redistribute through the meat.
After resting, transfer the chops to individual serving plates, spoon 1 tablespoon of the remaining warm, herb-infused pan drippings over each chop, and serve immediately alongside roasted root vegetables or buttery mashed potatoes if desired.
Tips
2.Avoid moving or pressing down on the chops while they sear; constant movement breaks consistent contact with the hot pan and prevents the Maillard reaction that creates deep, savory flavor and crisp texture.
3.Do not skip the 8-minute resting period; cutting into chops immediately after cooking will cause all the flavorful, juicy interior liquid to run out onto the plate, leaving the meat dry and tough.
OMG these mutton chops were a total game changer for our Sunday family dinner! I was worried mutton would be too gamey for my picky kids, but the herb crust had so much garlic and rosemary flavor they both asked for seconds. Served with roasted garlic mashed potatoes and steamed green beans, 10/10 will make again!
SO good! I was looking for a fancy but fast date night recipe that didn’t take all night, and this 30 minute cook time was perfect. The crust got so crispy in the cast iron, and my partner said it tasted like something we’d get at a fancy steakhouse. Will absolutely be adding this to my weekly rotation!
Turned out really solid! I didn’t have fresh thyme on hand so I swapped in dried, and it worked way better than I expected. Only note is I wish I’d turned my exhaust fan on sooner—searing the chops got a little smoky in my small apartment kitchen. Flavor was on point though, would make again on a cooler night when I can crack a window.
Made these for my husband’s birthday dinner and he is STILL raving about them! I used a mix of fresh rosemary, thyme, and a little oregano from my windowsill herb garden for the crust, and paired it with a red wine pan sauce I whipped up from the drippings. Absolute chef’s kiss, no notes!
Game. Changer. I’ve always been a lamb chop girlie but decided to give mutton a shot after seeing this recipe, and the herb crust is so flavorful I might not go back! I added a little extra lemon zest to the herb mix and it brightened everything up perfectly. So juicy, so crispy, 10/10.
Just pulled these off the stove for my neighborhood block party potluck and the whole block is already hovering by the platter! The smell alone had people knocking on my door asking what I was cooking. Will report back if there are any leftovers, but I highly doubt there will be.
As someone who eats gluten free, I’m always hunting for tasty dinner recipes that don’t require weird specialty ingredients, and this is perfect! The herb crust uses just pantry staple herbs and no breadcrumbs, so it’s totally GF friendly. Served with roasted root veggies and it was the perfect cozy weeknight meal.
First time making mutton chops ever and they turned out pretty good! I think I messed up the herb crust application because it kept sliding off when I flipped the chops, but the flavor was still chef’s kiss. Any tips for getting the crust to stick better next time?
I spent 20 years working in restaurant kitchens and I’m super picky about meat dishes, but this recipe is rock solid. The herb ratio is perfectly balanced, the pan-sear method gives a great maillard crust without drying out the meat, and the cook time is spot on for medium-rare chops. Hats off to the recipe team, this one’s a keeper.