Mutton Chops with Strawberry Mint Sauce

  • Serving: 12
  • Difficulty:


  • Serving
    12 people
  • Preparation
    45 mins
  • Cook time
    40 mins
  • Passive time
    10 mins


  • 2 Cup Halved Fresh Strawberries

  • 1 Zested Lemon

  • 2 Lemon's Juice

  • 1 / 4 Cup Water

  • 2 Table Spoon Honey

  • 1 Table Spoon Salt and Pepper

  • 25 gm Freshly Sliced Mint Leaves

  • 1 Bowl Fully Trimmed Mutton

  • 2 Table Spoon Mustard

  • 1 Table Spoon Finely Minced Green Onions

  • 1 / 4 Cup Fine Plain Breadcrumbs

  • 2 Table Spoon Melted Butter


  1. Place halved strawberries, zest from one lemon, juice of 2 lemons, water, honey, salt, and pepper in a pot over medium-high heat and bring to a simmer. As strawberries begin to release their liquid, soften, and start to break down, reduce heat to medium-low and continue stirring and cooking occasionally until fruit is very soft, about 10 minutes. Remove from heat. Pass mixture through a fine mesh strainer.
  2. Preheat oven to 475 degrees F (245 degrees C). Line a shallow baking pan with foil, bringing ends up and over sides of the pan.
  3. Generously season Mutton chops on both sides with salt and freshly ground black pepper. Place mutton chops on prepared pan. Roast it in a hot oven to sear, about 10 minutes. Remove pan from oven. Reduce oven temperature to 375 degrees F (190 degrees C).
  4. Preheat oven to 375 degrees F (190 degrees C).
  5. Combine mustard and onions in a small bowl. Pour melted butter into breadcrumbs in a separate bowl; stir until mixture resembles wet sand. Season with salt.
  6. Coat top of mutton chops generously with the mustard mixture. Sprinkle crumb mixture onto the mustard mixture and press down to create a crumb crust.
  7. Roast it until it reaches an internal temperature of 125 degrees F (50 degrees C), about 15 minutes. Let mutton chops rest 10 minute before serving.
  8. Mix thinly sliced mint into strawberry sauce just before serving. Pool a small spoon of the sauce onto serving plates.
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