Garlic Herb Boneless Mutton Roast, Juicy Skillet
Boneless mutton seared in a hot skillet with garlic butter, rosemary and thyme, then finished in the oven so it stays juicy.
Raw materials
The Meatigo product this recipe is built on. Everything else is pantry.
Ingredients
Method
6 steps. Read it through before you start.
- 01Get set
Take the mutton out of the fridge 20 minutes before cooking and pat it dry. Wash your hands, board and knife after handling raw meat.
- 02Marinate
Coat the mutton in the olive oil, minced garlic, herbs, lemon, pepper and salt. Rest for 1 hour.
- 03Heat
Preheat the oven to 200 °C. Heat an oven-safe skillet until very hot.
- 04Sear
Sear the mutton for 3 minutes per side until browned. Add the butter, crushed garlic and rosemary and baste.
- 05Roast
Move to the oven for 15 to 20 minutes until cooked through.
- 06Rest
Rest for 8 minutes, slice against the grain and spoon over the pan juices.
Questions
How do I know when it is done?+
Cut into the thickest piece. It should be firm with no raw pink. A thermometer should read 71 °C.
Why rest the meat?+
Resting lets the juices settle so they stay in the slices instead of running out.
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