Fried mutton chops with griddled baby leeks recipe
 Victorian favourite mutton chops are having a revival. Try serving them with grilled baby leeks and a cavolo nero dressing. To make this recipe you will need a blender or a food processor. 2 tbsp olive oil4 French-trimmed mutton loin chops, taken from the rack 2 tbsp olive oil 4 French-trimmed mutton loin chops, taken from the rack 5 leaves cavolo nero, stalks discarded, leaves roughly chopped3 garlic cloves, peeled and roughly chopped30g/1oz pecorino cheese, grated 1 lemon, juice only100ml/3½fl oz olive oil 5 leaves cavolo nero, stalks discarded, leaves roughly chopped 3 garlic cloves, peeled and roughly chopped 30g/1oz pecorino cheese, grated 1 lemon, juice only 100ml/3½fl oz olive oil 8 baby leeks2 tbsp pine nuts1 lemon, cut into wedges, for garnish 8 baby leeks 2 tbsp pine nuts 1 lemon, cut into wedges, for garnish Method To make the mutton chops, heat a large frying pan over a high heat. Season the mutton chops on both sides, add the oil to the pan, and fry the chops on both sides for 3–4 minutes or until cooked to medium. Rest and keep warm until ready to serve. To make the dressing, prepare a large pan of boiling water and a bowl of iced water. Blanch the cavolo nero for 2–3 minutes, then carefully remove from the boiling water and refresh in iced water. Remove and drain.Place the cavolo nero, garlic, pecorino, lemon juice and oil into a food processor or blender, and blend until smooth.To serve, heat a large griddle and chargrill the leeks until blackened all over. Dry-fry the pine nuts in a small frying pan until golden-brown.Serve the chops with the whole blackened leeks, lemon wedges and a spoonful of the cavolo dressing. Scatter over the toasted pine nuts to finish. To make the mutton chops, heat a large frying pan over a high heat. Season the mutton chops on both sides, add the oil to the pan, and fry the chops on both sides for 3–4 minutes or until cooked to medium. Rest and keep warm until ready to serve. To make the mutton chops, heat a large frying pan over a high heat. Season the mutton chops on both sides, add the oil to the pan, and fry the chops on both sides for 3–4 minutes or until cooked to medium. Rest and keep warm until ready to serve. To make the dressing, prepare a large pan of boiling water and a bowl of iced water. Blanch the cavolo nero for 2–3 minutes, then carefully remove from the boiling water and refresh in iced water. Remove and drain. To make the dressing, prepare a large pan of boiling water and a bowl of iced water. Blanch the cavolo nero for 2–3 minutes, then carefully remove from the boiling water and refresh in iced water. Remove and drain. Place the cavolo nero, garlic, pecorino, lemon juice and oil into a food processor or blender, and blend until smooth. Place the cavolo nero, garlic, pecorino, lemon juice and oil into a food processor or blender, and blend until smooth. To serve, heat a large griddle and chargrill the leeks until blackened all over. Dry-fry the pine nuts in a small frying pan until golden-brown. To serve, heat a large griddle and chargrill the leeks until blackened all over. Dry-fry the pine nuts in a small frying pan until golden-brown. Serve the chops with the whole blackened leeks, lemon wedges and a spoonful of the cavolo dressing. Scatter over the toasted pine nuts to finish. Serve the chops with the whole blackened leeks, lemon wedges and a spoonful of the cavolo dressing. Scatter over the toasted pine nuts to finish.