Mutton Chops with Chestnuts

Name: Mutton Chops with Chestnuts
Yield: Serves 4 to 6
Cuisine: United Kingdom
Ingredients: ½ teaspoon salt; ½ teaspoon black pepper; ¼ teaspoon ground mace; 1 teaspoon dried thyme; 1 tablespoon seasoned flour; ½ stick (60 g) butter; 8 mutton or lamb loin chops; 8 mutton or lamb loin chops; 2½ cups (6 dl) good stock; ⅝ cup (1.5 dl) red wine; 2 large onions, finely sliced; 20 chestnuts, peeled and boiled until just soft

Preparation info

Serves
4 to 6

Difficulty
Easy

Appears in

English Provincial Cooking

By Elisabeth Ayrton

Published 1980

About

A Warwickshire recipe, very good on a cold winter’s night. Plain boiled potatoes are best with this dish and a winter salad served separately.

Ingredients

8 mutton or lamb loin chops
1 tablespoon seasoned flour
½ stick

Europe
United Kingdom
Engalnd
Dinner
Winter

Method

Trim almost all the fat from the chops. Dip the chops in seasoned flour and fry them gently in the butter for 2 to 3 minutes on each side. Put them in a casserole.

Lightly fry the onions in the same pan. When the onions are just becoming transparent, scatter them over the chops. Add the chestnuts to the casserole. Mix the stock, wine, mace, thyme, salt and pepper. Pour the liquid over t