Matt Tebbutt Welsh mutton chops with grilled leeks and cavolo nero dressing on Saturday Kitchen

Matt Tebbutt served up seasonal Welsh mutton chops with cavolo nero dressing, grilled leeks and pine nuts on today’s episode of Saturday Kitchen.

The ingredients are: For the fried mutton chops, 2 tbsp olive oil and 4 French-trimmed mutton loin chops, taken from the rack.

For the dressing: 5 leaves cavolo nero, stalks discarded, leaves roughly chopped, 3 garlic cloves, 30g pecorino cheese, grated, 1 lemon, juice only and 100ml olive oil.

To serve: 8 baby leeks, 2 tbsp pine nuts and 1 lemon, cut into wedges, for garnish.

See recipes by Matt in his book titled: Matt Tebbutt’s Guilty Pleasures: Your Favourite Sweet and Savoury Indulgences in 130 Easy Recipes available from Amazon now.

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