Traditional farm chops

I am a big fan of traditional farm dinners. Hearty and rustic, they make you feel like you are home. Fortunately I have access to many different cuts and types of meat, thanks to my olds.

The trick is to let chops rest in the fridge over night and use simple flavours.

Mutton chops from my parents farm in North Canterbury

Ingredients

Mutton chops

Rosemary sprigs

Rock salt

Olive oil

So I like to rub the chops with olive oil and rock salt before pan searing them. Rub the rosemary leaves in the palm of your hand till the fragrance pierces your nose. Rub the herb on the chops and place in the hot pan. Once golden, put the chops in the oven and bake for 5-10 minutes.

You want the meat to be slightly pink in the centre.