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Mutton chops with potato and turnip gratin
Fruit and vegetables
squeeze
lemon juice
2
onions
, sliced
1 pointed
cabbage
(such as hispi
cabbage
), root removed, leaves thinly sliced
600g/1lb 5oz
floury potatoes
, such as Maris Piper, peeled, sliced into 2mm-thick slices using a mandoline
600g/1lb 5oz large
turnips
, sliced into 2mm-thick slices using a mandoline
3
garlic
cloves, grated
1 tbsp chopped fresh flatleaf
parsley
Tins, packets and jars
plain flour
, for dusting
1 tbsp
Dijon mustard
1 tsp
English mustard
powder
2 tbsp fine
capers
Cooking ingredients
vegetable oil
, for frying
sea salt
flakes, to taste
1 tbsp
red wine vinegar
½ tsp
salt
1 tsp
sugar
¼ tsp
smoked paprika
100ml/3½fl oz
olive oil
salt and freshly ground
white pepper
Dairy, eggs and chilled
4 free-range
eggs
, beaten
knob of unsalted
butter
600ml/20 fl oz
double cream
1 duck
egg
, hard-boiled and grated
Meat, fish and poultry
12
mutton
chops, French-trimmed (ask your butcher to do this for you, and keep the
mutton
trimmings)
Other
150g/5oz Japanese
panko breadcrumbs
, crushed
2 tbsp chopped cornichons
Back to recipe
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