The process of preparing mutton chops involves saturating the meat in a seasoned liquid, typically a blend of acids, oils, and spices. This technique, known as marination, enhances the flavor profile of the meat and contributes to its tenderness by breaking down muscle fibers. A standard application would involve immersing the mutton chops in a mixture of olive oil, lemon juice, garlic, rosemary, and pepper for several hours before cooking.
Marination serves multiple culinary purposes. It not only imparts flavor, creating a more palatable end product, but also aids in tenderizing the meat, particularly tougher cuts like mutton. Historically, marinating was essential for preservation, especially before widespread refrigeration. The acidic components of the marinade inhibit bacterial growth, extending the shelf life of the meat.
