Braised Mutton Chops with Cider and Root Vegetables

Try to find a dry cider made from a single variety of apple. Serve with a celeriac and potato puree and a glass of the cider.

Serves 4


4 large loin or best end chops, trimmed of most of the fat
2 leeks sliced into 1cm (0.5”) rounds
16 baby turnips
16 baby carrots
16 shallots
5ml (1 tsp) fresh picked thyme
black pepper
oil for frying
450ml (3/4 pint) dry cider
5ml (1 tsp) Demerara sugar
5ml (1 tsp) tomato puree
15ml (1 tbsp) shredded flat parsley


  • Heat a little oil in a frying pan and gently cook the leeks until lightly coloured and slightly soft.
  • Place leeks in a deep metal or earthenware casserole dish with tight fitting lid and set aside.
  • Now cook the shallots and the turnips in the frying pan until both are golden brown. Remove from the frying pan and keep to one side.
  • Dust the cutlets with plain flour. Gently seal the meat in the frying pan until well coloured. Do not burn the flour.
  • Place the cutlets on top of the leeks in the casserole dish.
  • Deglaze the frying pan with a splash of the cider. Add the tomato puree to this liquid, then the sugar to balance the acidity of the cider. Pour this liquid over the lamb.
  • Season well with salt and pepper and enough cider to just cover the cutlets.
  • Cover and cook in a medium oven for 30 minutes, then add the turnips, shallots and carrots and cook for a further 30-40 minutes.
  • Skim any fat off the remaining liquid, check the vegetables are cooked sufficiently, and adjust seasoning. Stir in the parsley.