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Slow-Roasted Lemon Pepper Mutton Chops

Prep Time15 minutes
Cook Time5 hours

Ingredients

  • 6-7 mutton chops
  • Juice of half a medium-sized lemon
  • Himalayan salt to taste
  • Crushed black pepper to taste
  • Rosemary sprigs

Instructions

  • Put the chops in an oven-proof baking dish (no lid necessary).
  • Squeeze the lemon juice over.
  • Sprinkle with salt and crushed black pepper.
  • A few rosemary sprigs can also be added in between or under and on top of the meat to enhance the flavour.
  • Put in the oven for at least 5-7 hours at 90-100C. If it is not crispy/roasted enough to your liking, it can be turned to 140C for 30 minutes.
  • If your time is short, you can put the oven to 125C for 4-5 hours. I prefer the longer method, though, as it renders a tenderer chop.

Notes

When it happens that you forget to defrost the meat, you can put the chops in the oven whilst still frozen. It will just need a longer time to bake (approximately 8 hours), but works just as well.