Occasionally I cook a dish that is spectacular, the flavors, the presentation and of course the reception by my guests. This happens to be one of those dishes, thank you Diana Henry.
I was contracted to make a mutton chop dish that was soft and succulent for a dinner party. These mutton, you can use lamb, chops were perfect. The succulent mutton is slow braised in a light tomato broth with olives and capers. The drop off the bone meat is infused with the flavors and delicious. I served it over roasted garlic mashed potatoes for creaminess and so the guests could enjoy the sauce. Finally, the crumbled goat's cheese on top makes this dish spectacular. This is one of my new party favorite dishes.
This cookbook in particular is full of super simple recipes with flavors from around the world. My recommendation is to get all of her cookbooks, yes I do have have them all and absolute love the flavors and recipes from each of them. She also posts some amazing recipes on Insta, follow her.
For more delicious recipes from this cookbook click here.
Ingredients:
2 lb lamb (or mutton) chops, single cut
1 teaspoon dried thyme
Salt, to taste
1 teaspoon pepper
2 tablespoons olive oil
1 lb potatoes, peeled and diced (if not serving on mashed potatoes)
3/4 lb cherry tomatoes
1 large onion, sliced
20 cloves garlic, minced
1 cup black olives (green ok too)
1 tablespoon capers
Chicken stock or water
5 1/2 oz soft goat's cheese
Parsley, to garnish
For the mashed potatoes:
1 lb potatoes, peeled and chunked
4 tablespoons butter
1/2 cup cream
Salt, to taste
1/2 teaspoon white pepper
2 tablespoons parsley, minced
12-15 cloves garlic, of even size
Marinate the chops with the thyme, salt, pepper and olive oil for a minimum of 1 hour, but overnight is strongly recommended.
Add the chops in a single layer to a lined baking dish and broil for 15-20 minutes till they are lightly browned. Turn and broil for another 5-7 minutes till the second side is done. Remove and set aside.
In an oven-safe dish or pot layer half the tomatoes, onions, olives, and capers (and potatoes if using) and top with half the meat. Add the remaining vegetables on top of the meat finishing with the rest of the meat. Add 1/2 cup stock or water, seal tightly with some foil and then the lid and bake at 375 F for 45-60 minutes. Remove the foil, careful it will steam, and test the meat, it should be fork tender. Keep warm. The vegetables should also be soft and there should be a gravy at the bottom of the pan.
To make the mashed potatoes:
Wrap the garlic cloves in a single layer in some foil with a light spray of olive oil. Bake at 375 F for 12-15 minutes till roasted and golden. Remove, cool, and mash with a fork. Set aside.
Boil the potatoes in salted water till soft. Drain and pass through a food mill while still hot onto the butter. Alternatively, mash with a potato masher with all the other ingredients till smooth. Mix in the cream, salt, pepper, parsley and mashed garlic and mix in well. The mashed potatoes should be creamy and soft and taste nice and fabulous.
To assemble, heat the mashed potatoes, microwave is best, and spread out on a large platter. Heat the lamb chops and add the chops onto the meat, pouring the sauce on last. Add crumbles of the goat's cheese while still hot so the cheese begins to melt. Garnish with parsley. Serve immediately.