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.
Privacy & Cookies Policy
Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.
Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. It is mandatory to procure user consent prior to running these cookies on your website.