The Monticello dining room has seen many fabulous meals in its day. In the book Dining at Monticello: In Good Taste & Abundance, we have found an authentic recipe from Monticello using Mutton Chops which today can be substituted for lamb.
Serves 4 to 6
8 mutton or lamb rib chops (at least 3/4 to 1 inch thick)
Whole black pepper in a pepper mill
1/2 cup water
1/4 cup Mushroom Catsup (can be found by some specialty condiment companies)
2 tablespoons unsalted butter, cut into bits
1/2 cup freshly grated horseradish
1. Prepare a grill with hardwood coals. When the coals have burned to a medium-hot fire, rub the grill rack with a cloth dipped in lard or bacon drippings and position it about 4 to 6 inches above the coals.
2. Season the chops with salt and several grindings of pepper and grill them, turning once, until cooked to the doneness of choice, about 3 to 4 minutes per side for medium rare. Remove them to a warm platter and set aside to keep warm.
3. Bring the water to a simmer in a small saucepan. Add the Mushroom Catsup, additional salt if needed, and simmer for about 1 minute more. Remove from the heat, whisk in the butter, and pour it over the chops. Sprinkle a little horseradish over them, and spoon the remaining horseradish around the edges of the platter.
NOTE: Readers who are not concerned with authenticity or who are unable to grill-broil may use the oven broiler. Position a rack about 6 inches below the broiler and preheat for 20 minutes. Rub the broiling pan rack with lard or drippings and lay the chops on it. Lightly brush them with melted butter and season with salt and pepper. Broil, turning once, until done to taste, about 3 to 4 minutes per side for medium rare.