Preheat the oven to 450 degrees F and the broiler to as high as it will go.
Sprinkle the chops with salt and place them on a baking sheet. Drizzle some oil on the meat and place under the broiler until the first side browns. Turn the chops over and brown the second side. Pour off the fat and finish cooking in the oven, turning occasionally, until a thermometer inserted in the meat reaches 125 degrees F for medium rare, 30 to 35 minutes.
While the meat cooks, make the mint lamb jus. In a stainless steel saucepan set over medium heat, add 3 ounces of the canola oil. When hot, add the mutton trimmings and cook until golden brown. Pour out half of the fat from the saucepan and add the shallots; continue to cook until the shallots soften. Add the sliced garlic and cook for 30 seconds. Pour out any remaining oil in the pan and deglaze with the white wine and reduce by half. Add the veal stock and bring to a simmer, skimming any froth that rises to the surface. Simmer until the liquid reaches sauce consistency, 20 minutes.
Add the mint and steep for 10 minutes. Rest the meat for 5 to 8 minutes.
Season the jus with salt and black pepper, then strain through a fine chinoise.
Plate each mutton chop with some au jus and sauteed escarole, then serve.
Have your butcher prepare the chops from a saddle of fresh mutton, cutting the loin crosswise.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Keens Steakhouse