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As the times lengthen and temperatures rise, barbecue season is on the horizon. And what higher strategy to herald its arrival than with a mouthwatering recipe from Rob Boer, head chef at The Mutton pub at Hazeley Heath in Hampshire?
Boer’s BBQ mutton chops, marinated to perfection and topped with a zesty do-it-yourself chimichurri, epitomises the essense of the season.
BBQ mutton chops with chimichurri
Serves: 4
Elements:
4 mutton chops
1 tbsp olive oil
4 slices recent lemon
2 bay leaves
2 tsp chilli flakes
For the chimichurri:
100ml olive oil
1 tbsp crimson wine vinegar
½ bunch flat leaf parsley, finely chopped
2 garlic cloves, grated
1 crimson chilli, finely chopped
½ tbsp dried oregano
Technique:
1. Place the mutton chops in a freezer bag and add the olive oil, lemon slice, bay leaves, and chilli flakes. Seal the bag and make sure the meat is coated earlier than popping within the fridge in a single day to marinate.
2. To make the chimichurri, merely combine all of the components collectively and season with salt and pepper to style
3. Take away the mutton chops from the fridge and produce to room temperature. In the meantime, fore up the BBQ
4. As soon as the BBQ is scorching, grill the chops for 3-4 minutes on all sides (relying on dimension)
5. To serve, prime the chops with the do-it-yourself chimichurri and revel in!
