Mutton cutlets à la Maintenon

Ingredients

• 8 chops mutton chops (nicely trimmed) (Use bone-in loin or rib chops, trimmed of excess fat. Six chops is the minimum; eight is ideal for four servings.)
• 60 grams bacon scraps (Any offcuts or rashers of bacon will work. Cut into rough pieces if using whole rashers.)
• 1 medium onion (Peel and roughly chop before use.)
• 1 medium carrot (Peel and slice into rounds or rough chunks.)
• 1 teaspoon dried herbs (Use whatever dried herbs you have available, such as thyme, rosemary, or a bay leaf. A small pinch of each works well.)

Instructions

1. 1Peel and roughly chop the onion into large chunks. Peel the carrot and slice it into rounds about 1 cm thick. Cut the bacon scraps into rough bite-sized pieces if they are not already small. Having everything prepared before you begin cooking will make the next steps much easier.
2. 2Lay the mutton chops flat on your chopping board. Using a sharp knife, trim away any large excess pieces of outer fat, leaving a thin even border. Nicely trimmed chops will cook more evenly and present better on the plate. Pat the chops dry with kitchen paper if available, as this helps them brown better.
3. 3Take a wide, heavy-bottomed stew-pan or deep frying pan with a lid and place it on the hob over a medium-low heat. Scatter the bacon scraps across the bottom of the pan to create a base layer — this prevents the meat from sticking and adds flavour. Lay the trimmed mutton chops on top of the bacon in a single layer, fitting them snugly. Scatter the chopped onion and sliced carrot around and over the chops. Sprinkle the dried herbs evenly over everything.
4. 4Place the lid firmly on the pan. Cook over a low heat, allowing the ingredients to sweat and stew together gently. The bacon and vegetables will release their juices, creating a small amount of liquid that bastes the chops from below. Cook for approximately 35 to 45 minutes, turning the chops once halfway through cooking. The chops are ready when the meat is tender and cooked through with no pink remaining at the bone. Check occasionally to ensure nothing is burning; if the pan looks dry, reduce the heat further.
5. 5Once the chops are cooked through and tender, carefully remove them from the pan and arrange on a warm serving plate. Spoon the softened vegetables and bacon scraps alongside or over the top of the chops. Serve immediately while hot.