Mutton dishes

Mutton is an excellent source of inspiration for Chefs’ fantasy of all times and peoples. The recipes of many national cuisines are based on mutton

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Mutton is an excellent source of inspiration for Chefs’ fantasy of all times and peoples. The recipes of many national cuisines are based on mutton. Its special dietetic characteristics, a fine aroma and a specific taste will give a chance to create different dishes – from the simpliest to the most sophisticated.

Mutton ham

Ingredients:
1 mutton ham (2- 2,5 kg)
10 peeled cloves of garcil
2 red chili peppers
Bunch of mint
5 tbsp olive oil
1 tbsp caraway
Juice of 2 lemons
Sea salt

Cooking:
Heat the oven to 200°С in advance.
Squash garlic cloves with a flat side of the knife.
Cut the cili pepper into medium pieces, removing the seeds from one pod beforehand.
Chop the mint. Make a marinade using olive oil, lemon juice, pepper, mint, garlic and caraway.
Make deep incisions in the mutton alone the bone and small incisions on the meat. Coat the mutton with the marinade trying to fill in all incisions and leave for one hour to get marinated.
Bake for 1,5-2 hours in the pre-heated oven.
Sprinkle with big sea salt and serve to the table.

Mutton with garlic in cognac

Ingredients:
2 kg mutton on the bone (large pieces)
1 tbsp butter
2 tbsp olive oil
150 ml water
150 ml cognac
12-15 large cloves of garlic
Freshly grated black pepper
Cupped hand of mint leaves
Sea salt

Cooking:
Melt butter and olive oil in the heavy thick bottom pan or saucepan.
Roast the mutton pieces from both sides till the golden crust.
Sprinkle with pepper and salt, pour cognac and water, add garlic.
Cover the pan with baking paper and put the cover.
Stew on the small heat for 2-2,5 hours.
Sprinkle with big sea salt and mint, serve to the table.

Chinese Mutton

Ingredients:
1 tbsp Hoisin sauce
1 tbsp dark soya sauce
2 chopped cloves of garlic
1 tea spoons sea salt
1/4 tea spoons grated white pepper
4 mutton chops
2 onions
3 tbsp vegetable broth
For sauce:
1 cut fresh hot red chili (without seeds)
1 cut fresh hot green chili (without seeds)
1/3 tea spoon sea salt
1 tbsp lemon juice
1 tea spoon brown sugar
2 tbsp peanut oil

Cooking: mix Hoisin sauce, soya sauce, garlic, salt and pepper. Pour the chops with this mixture and leave for 1 hour. Heat the oil in the Vogue frying pan until it starts steaming, add onions and fry for 2 minutes until the onions get transparant. Lower the heat, put the chops and roast for 5 minutes from each side. Add broth, put the cover on and stew for 5 minutes more. Mix all ingredients for the sauce in the small saucepan and heat it a little. Put the chops on the heated plate and pour with the sauce.

Mutton with spinach and raisins

Ingredients:
(for 4 portions) 750 g mutton (backside), 800 g psinach, 2 tbsp chopped verdure, 2 tbsp fried pine nuts, 4 tbsp melted butter, 2 cloves of garlic, 2 tbsp olive oil, 2 tbsp butter, 40 g raisins, pepper, 375 ml red wine, 2 tea spoons farina, 6 tbsp sour cream. Time of cooking : 35 minutes. Roasting : 60 minutes. Calorific value : 830 kcal per 1 portion.

Cooking: Grid the meat with salt, pepper and verdure. Spread melted butter. Put the meat on the high-leaves baking sheet, grease with butter and roast in the oven for 60 minutes at the t 200 degrees. Pour with the fat coming forth from time to time. Slice the garlic. Heat the oil and butter and fry the garlic. Add the spinach and stew for 10 minutes. Sprinkle with salt and pepper. Add raisins with nuts and get warmed. Take the meat out of the oven, slice it and put aside into the warm place. Pour the wine into the chop juice and get it boiled. Make it thick with farina and stir with cream. Arrange the meat with spinach on the plates and serve with the sauce.

Bon appetite!