Ingredients

• 2 garlic cloves, crushed
• 2 tbsp grainy mustard
• juice of 1 lemon
• 3 tbsp olive oil
• 4 Sheepdrove mutton  chops  

Cooking instructions

Whisk garlic, mustard, lemon and oil until evenly combined. Add the mutton and turn to coat evenly. Cover and refrigerate for several hours or overnight.

Grill mutton for 5 minutes per side. Set aside in a warm place like a low oven (or cover with foil) for 5 minutes to allow the meat to rest. Sprinkle with salt and pepper. Serve at once with wilted spinach.