Mutton Chops with Chestnuts

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.


  • 8 mutton or lamb loin chops
  • 1 tablespoon seasoned flour
  • ½ stick (60 g) butter
  • 2 large onions, finely sliced
  • 20 chestnuts, peeled and boiled until just soft
  • cups (6 dl) good stock
  • cup (1.5 dl) red wine
  • ¼ teaspoon ground mace
  • 1 teaspoon dried thyme
  • ½ teaspoon salt
  • ½ teaspoon black pepper


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 the chops, cover the casserole and simmer gently either on top of the stove or in a low oven, 300°F (160°C, Gas Mark 2), for 2 hours.