Introduction: Mutton Chop Casserole - Delicious!

As I write this, in our part of the world we are nearing the end of winter. So we've put together this delicious meal to be enjoyed on a cold day. We made this meal for 4-5 people, but scale up/down the ingredients to make the right amount for your special occasion.

Mutton Chops (sheep meat) on a bed of glazed potatoes with carot/parsnip and a spinach slice.

Step 1: Ingredients

    To make the this meal you will need:

    • 1182 grams mutton chops - but don't worry if you don't land exactley on that weight ;-)
    • 1 tablespoon garlic
    • 2 teaspoons thyme
    • 2 bay leaves
    • 4 pieces orange rind
    • 750 ml wine Apple Core Wine
    • Olive oil enough for frying

    Step 2: Garlic and Thyme

    Mix the garlic and thyme together in a small bowl, set aside.

    Step 3: Flavor the Meat

    Crack fresh pepper and salt over the chops, then rub the garlic and thyme paste on to both sides of the chops.

    Step 4: Frying

    Heat the oil up in a pot or cast iron casserole dish like we are using and sear the meat well on both sides. Remove the meat from the dish and de-glaze the dish with a little of the apple core wine.

    Step 5: Cooking the Meat

    Return the meat to the pot or casserole dish and add the orange rind and bay leaves. Crack some more pepper over it all and pour in the rest of the wine. Add enough water until the liquid sits just below the top of the meat then put the lid on and cook for 4 hours on high heat.

    Step 6: The Meat Is Cooked

    After the meat has cooked use tongs and a holey spoon to help remove the meat, orange rind and bay leaves. You can discard the orange rind and bay leaves. Pour the liquid into a pot...we'll use that soon.

    Step 7: Preparing the Potatoes and Onions

    Here I used:

    • 1 kg potato
    • 2 onions

    Chop potatoes into sticks and slice onion. Dump the potatoes and onions into a large pot and pour over the liquid that we cooked the meat in.

    Step 8: The Potatoes Are Cooked

    Cook the potatoes and onions until just cooked then drain the liquid - we'll use that yet again. Put the potatoes and onions into a new baking dish then place the cooked chops on top.

    Step 9: Making the Gravy

    Pour the liquid that we used for cooking the meat and potatoes into a saucepan and place over a low heat.

    I used polenta to thicken and add a corn flavor to the gravy. Alternatively use corn flour or make up a flour and water mix to thicken instead. Now if you do use flour to thicken make sure you cook it for another minute to avoid it tasting floury. Whisk the gravy until it has thickened then remove from the heat.

    Step 10: Finishing Up

    Add some olives and chopped parsley on top of the meat and then pour over the gravy.

    Step 11: Ingredients for the Spinach Slice

    To make this you will need:

    • 1 onion
    • 2 eggs
    • 1 tablespoon lemon juice
    • 1/4 cup of yogurt
    • 14 cubes of frozen spinach (about 350 grams)
    • salt and pepper
    • ground nutmeg

    Cooked the spinach until tender then add to a food processor and blend to a paste.

    Step 12: Adding the Ingredients

    Add the blended spinach to a bowl along with the yogurt, onion, salt and pepper a pinch of nutmeg and lemon juice.

    Step 13: Mix It Up

    Add the eggs and then give it a really good mix until combined.

    Grease a dish with some butter, the dish that I used was 20 cm by 20 cm. Pour in the mixture and use a spatula to spread it out evenly. Bake in a 180 degrees C (356 F) oven for 15 minutes.

    Step 14: Cutting

    Once the is nicely cooked it is time to cut it up. We cut into diamonds but you can cut whatever shape you want.

    Step 15: Making the Carrot and Parsnip Mash

    Peel 3 carrots and 3 parsnips then cut into chunks. Add the carrot and parsnip pieces to a pot and cover with water. Put it on the stove and cook until soft.

    Step 16: Mash It Up

    Once the parsnip and carrot is cooked (should be nice and soft when pieced by a fork) drain then mash.

    Step 17: Finished and Time to Enjoy!

    Serve up meal as shown.

    I hope you enjoy the flavored mutton chops and potato base. The spinach and carrot/parsnip add both color, flavor and great nutrients.

    Comments

    author
    Michael_oz made it! (author)2016-09-08

    I gave it a try in the slow cooker, lamb instead of mutton. First 4hrs on high with the meat. I took out the meat, deboned, put the bones back for an hour, replaced bones with chopped meat for final hour.

    I didn't have apple wine, so in case the flavour was needed I used 250ml cider and 500ml Pinot Grigio, turned out it was too much liquid, ladled some out & reduced it for gravy.

    I wasn't so sure on thickening with polenta, but that turned out very tasty, thanks.

    Afterwards, there was still too much liquid, so I finished it in the oven. Had that last night, even better as left overs.

    Lamb slow cookerIMAG1181.jpgLamb spinach IMAG1182.jpgLamb plate IMAG1185.jpgLamb oven IMAG1186.jpg
    author
    AzureAutumn (author)Michael_oz2016-09-14

    Wow! that looks fantastic! So glad you enjoyed it :D Yes, the polenta was my idea, my Mum wasn't too sure about it, as we haven't used it that way before, but it worked alright. Thanks for the photos, thouroughly enjoyed them!

    author
    Michael_oz (author)2016-09-01

    That looks yummy!

    Nicely presented, one question, what is '14 pieces of spinach' in grams? Frozen spinach is mostly in solid blocks in my shop.

    author
    AzureAutumn (author)Michael_oz2016-09-01

    Hi Michael, yes sorry I meant 14 cubes. Each cube weighs about 25 g so in total use 350 g frozen spinach.

    About This Instructable

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    Bio: I'm a Student, an Artist, and an avid maker of things interesting :)
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