Barbecue season is here: Mutton chops with chimichurri is where you should start
Barbecue season is here which means it’s time to fire up the grill for these BBQ mutton chops
Your support helps us to tell the story
From reproductive rights to climate change to Big Tech, The Independent is on the ground when the story is developing. Whether it's investigating the financials of Elon Musk's pro-Trump PAC or producing our latest documentary, 'The A Word', which shines a light on the American women fighting for reproductive rights, we know how important it is to parse out the facts from the messaging.
At such a critical moment in US history, we need reporters on the ground. Your donation allows us to keep sending journalists to speak to both sides of the story.
The Independent is trusted by Americans across the entire political spectrum. And unlike many other quality news outlets, we choose not to lock Americans out of our reporting and analysis with paywalls. We believe quality journalism should be available to everyone, paid for by those who can afford it.
Your support makes all the difference.As the days lengthen and temperatures rise, barbecue season is on the horizon. And what better way to herald its arrival than with a mouthwatering recipe from Rob Boer, head chef at The Mutton pub at Hazeley Heath in Hampshire?
Boer’s BBQ mutton chops, marinated to perfection and crowned with a zesty homemade chimichurri, epitomises the essense of the season.
BBQ mutton chops with chimichurri
Serves: 4
Ingredients:
4 mutton chops
1 tbsp olive oil
4 slices fresh lemon
2 bay leaves
2 tsp chilli flakes
For the chimichurri:
100ml olive oil
1 tbsp red wine vinegar
½ bunch flat leaf parsley, finely chopped
2 garlic cloves, grated
1 red chilli, finely chopped
½ tbsp dried oregano
Method:
1. Place the mutton chops in a freezer bag and add the olive oil, lemon slice, bay leaves, and chilli flakes. Seal the bag and ensure the meat is coated before popping in the fridge overnight to marinate.
2. To make the chimichurri, simply mix all the ingredients together and season with salt and pepper to taste
3. Remove the mutton chops from the fridge and bring to room temperature. Meanwhile, fore up the BBQ
4. Once the BBQ is hot, grill the chops for 3-4 minutes on each side (depending on size)
5. To serve, top the chops with the homemade chimichurri and enjoy!
Join our commenting forum
Join thought-provoking conversations, follow other Independent readers and see their replies
Comments