Whilst I am not one that regularly cooks with any type of alcohol, this is a rather nice recipe that allows a bit of the apple to come out and add to the mutton.
Preparation about 30 mins
Cooking time 1hr 15 mins
- 1tbsp olive oil
- 1 medium leek, thickly sliced
- 200g button onions, peeled
- 2 medium carrots, cut into 2cm chunks
- 2 celery sticks, roughly chopped
- 4 x loin chops of mutton or mature lamb with fat trimmed off
- 500ml dry pear cider
- 1 tsp fresh thyme
- 1 tbsp curly parsly roughly chopped
Heat the oil in a large pan and cook the leek until soft. Put the leek in a lidded casserole dish. Fry the onions. Carrots and celery until lightly colored and add to the leeks.
Preheat the oven to 180deg C. Season the chops. Reheat the frying pan, brown meat, then put on top of the vegetables in the casserole dish.
Add a splash or the pear cider to the frying pan, scrape sticky stuff from the bottom of the pan, add to the liquid in the casserole dish with thyme and seasoning.
Pour in more cider to cover the chops and cook for 50 mins till tender.
Remove the chops and veg to a warmed dish. Skim off any fat and reduce the liquid slightly. Add the parsley.
Serve with cabbage and boiled potatoes.
Not recommended if you are weaning babies, as the cabbage and slight alcohol ( if any) may not be too healthy for baby!