Boiled Mutton or Lamb Chops
Ingredients
Directions
The book gives no cooking times; the times in the steps were added in transcription, so check for doneness rather than trusting the clock.
Prepare
Fill a pot with water and add coarse sea salt.
Bring the water to a boil.
Cook and serve
Add the mutton or lamb chops to the boiling water.
Cook until the meat is tender, about 30 minutes.
Remove the chops and serve hot.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Mutton or lamb chops
- Provide the meat, which becomes tender as its connective tissue breaks down during simmering.
- Coarse sea salt
- Seasons the cooking water so the meat is flavoured as it cooks.
The step that matters
Cook until the meat is tender, about 30 minutes. Keeping the water at a gentle boil and cooking until the chops are fully tender matters, because undercooked mutton or lamb stays tough and chewy. Tenderness depends on time, not on the boil alone.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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