Mutton chops with souvlaki salt rub & lemon board dressing

We’ve partnered with Matt Burgess, current Executive Chef at Caravan, to bring you four brand-new and restaurant quality BBQ recipes to cook at home.

We challenge you to swap lamb chops for mutton at your next BBQ – the meat is rich in flavour and tender (though it might have a reputation otherwise). Paired with a salt rub and lemon-based board dressing, these mutton chops are full of summer flavour.

40 mins

4

Easy

• 1 x Field & Flower Mutton Chops (480g)

For the souvlaki salt rub:
• 10g onion powder
• 5g garlic powder
• 5g smoked paprika
• 10g oregano
• 10g salt
• 5g sugar

For the board dressing:
• ½ bunch mint
• Juice of 1 lemon
• 2 garlic cloves
• 2 glugs of olive oil

1. Remove your Mutton Chops from the packaging, pat dry and bring to room temperature.

2. Preheat your BBQ with a target temperature of 200°C-250°C.

3. Make your souvlaki salt by combining all of the ingredients, then generously season the Mutton Chops.

4. Place the chops onto the grill using tongs. Lay them down and leave to develop clearly defined searing marks.

5. Close the lid and turn after 5-6 minutes, preferably moving them to a different area of the grill. This makes sure you’re placing the uncooked side of the chops on a freshly hot area.

6. Meanwhile, make your board dressing by finely chopping and combining all of the ingredients on a wooden chopping board. The garlic should become almost a fine paste in this process.

7. Once the mutton is finished to your liking, place the chops onto the board dressing and rub all over, leaving to rest for 4-5 minutes before serving.