Pesto topped mutton

A quick and easy cut to cook, topped with a homemade pesto. Mutton is often used in curries as it works well with an array of spices, but it also has a great flavour on its own. This recipe champions those flavours perfectly.

20 mins

2

Easy

• 2x Field & Flower mutton cannon (200g each)

For the pesto:
• 100g watercress or basil, washed and dried
• 2 cloves of garlic
• 80 grams of Caerphilly, grated
• 50g hazelnuts
• 1 tbsp lemon juice
• 4 tbsp olive oil
• Sea salt, to taste

1. Place all the ingredients into a food processor and mix together until it is a smooth paste.

2. Over a medium flame, heat a heavy bottomed frying pan. Pour a little olive oil into the pan.

3. Season the mutton then add to the pan and sear for one minute on each side.

4. Place the mutton in a preheated oven at 200°c for 6 - 8 mins.

5. Leave to rest for about 5 minutes before cutting into medium slices .

6. Finally, generously dollop the pesto on top of the sliced mutton.