Ingredients

• 450g/14oz piece topside of mutton
• vegetable oil
• to fry
• 250g/9oz spicy cooking chorizo
• roughly chopped
• 1 tbsp sherry vinegar
• 1 tsp Dijon mustard
• 1 tsp cayenne pepper
• 400g/14oz new potatoes
• cooked
• knob of butter
• bunch fresh parsley
• chopped

Directions

• Preheat the oven to 200C/400F/Gas 6.
• Rub the mutton with the oil. Heat a non-reactive frying pan until hot
• then fry the mutton
• turning regularly
• until browned on all sides.
• Remove the meat from the pan (keep the pan for later) and transfer into a roasting tin. Place into the oven to roast for 25-28 minutes
• or until cooked to your liking.
• Remove from the oven and leave to rest
• covered
• in a warm place for at least ten minutes.
• In the same frying pan that you fried the meat in
• add the chorizo and cook until crisp.
• Add the vinegar and boil to reduce the liquid by half.
• Add the mustard
• cayenne pepper
• cooked new potatoes and a knob of butter and stir to combine.
• To serve
• spoon equal portions of the potato and chorizo mixture onto each plate. Carve the mutton and place slices on top of the potato and chorizo mixture. Garnish with chopped parsley.