Mutton Chops Stuffed with Mushrooms and Celery

A simple way to turn mutton chops into something special is to fill them with a savoury stuffing. Mutton Chops Stuffed with Mushrooms and Celery makes a tasty supper dish served with new potatoes.

4-6

6 large mutton chops

1 oz. butter

1 medium-sized onion, finely diced

1 celery stalk, trimmed and finely diced

2 oz. mushrooms, wiped clean and finely diced

1 oz. fresh white breadcrumbs

1 tablespoon chopped fresh tarragon

2 teaspoon salt

½ teaspoon black pepper

1 egg yolk

With a sharp pointed knife, make a slit in the meaty part of each chop to make a pocket. Set the chops aside.

Preheat the grill to high.

In a small saucepan, melt the butter over moderate heat. When the foam sub-sides, add the onion and cook, stirring occasionally, for 5 to 7 minutes or until it is soft and translucent but not brown. Add the celery, mushrooms, bread- crumbs, tarragon, salt and pepper and mix well with a wooden spoon. Add the egg yolk and stir to mix. Remove the pan from the heat.

Using a teaspoon, stuff the chops with the stuffing. Then sew up the chops with a trussing needle and string to secure them.

Place the chops on the rack in the grill pan and grill them for 7 to 10 minutes. Turn the chops over and grill them for a further 7 to 10 minutes or until they are thoroughly cooked.

Remove the chops from the heat and untie the string. Arrange the chops on a heated serving dish and serve immediately.

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