Authentic Arizona Navajo Grilled Mutton Recipe for Arteflame

There is perhaps no dish more emblematic of the Arizona high desert and the rich culinary heritage of the Navajo Nation than grilled mutton. For generations, sheep have been central to Navajo life, providing not just sustenance but a connection to the land and history. While traditional preparation often involves an open fire or a cast-iron skillet over hot coals, cooking this delicacy on an Arteflame grill elevates the experience to new heights. The plancha-style cooktop allows you to achieve that distinct, smoky char while retaining the juicy tenderness of the meat, mimicking the rustic cooking methods of the Southwest while offering modern precision.

This recipe focuses on simplicity and quality ingredients, letting the natural, robust flavor of the mutton shine through. When paired with homemade fry bread cooked right alongside the meat on the flat top, you create a meal that is deeply comforting and culturally significant. Whether you are seeking to honor a family tradition or simply want to explore the bold flavors of Arizonan cuisine, this guide will walk you through the process of grilling the perfect Navajo-style mutton ribs or chops, ensuring a result that is crispy on the outside, tender on the inside, and undeniably authentic.

Ingredients

The Mutton

• 2-3 lbs fresh mutton ribs or loin chops (lamb can be substituted, but mutton offers the traditional flavor profile)
• 2 tbsp Coarse Sea Salt (or Kosher salt)
• 1 tsp fresh cracked black pepper
• 2 cloves garlic, crushed (optional, for the brine)
• Water (for light cleaning/brining)

Traditional Fry Bread

• 3 cups All-Purpose Flour
• 1 tbsp Baking Powder
• 1 tsp Salt
• 1.5 cups Warm Water (or milk for a softer texture)
• High-heat oil or Lard (for frying on the grill griddle)

Instructions

Step 1: Prep and Brine the Meat

1. Rinse the mutton ribs or chops thoroughly with cold water.
2. In a large bowl, mix cool water with a tablespoon of salt and the crushed garlic. Place the meat in this light brine for about 30 minutes. This helps draw out some of the intense gaminess and tenderizes the meat.
3. Remove the meat from the water and pat it completely dry with paper towels. This step is crucial for getting a good sear on the Arteflame.
4. Generously season all sides of the meat with coarse sea salt and black pepper.

Step 2: Fire Up the Arteflame

1. Build a fire in the center of your Arteflame grill using hardwood charcoal or wood (mesquite or juniper wood adds an authentic Arizona flavor).
2. Let the fire burn down until the center grill grate is extremely hot (over 600°F) and the outer flat cooktop is hot but manageable.
3. Apply a thin layer of oil to the flat cooktop to season it and prevent sticking.

Step 3: Prepare the Fry Bread Dough

1. While the grill heats, mix flour, baking powder, and salt in a large bowl.
2. Gradually add warm water, mixing by hand until a soft, tacky dough forms. Do not overwork the dough, or the bread will be tough.
3. Cover the dough with a cloth and let it rest for 15-20 minutes.
4. Pull off golf-ball-sized pieces and stretch them by hand into flat discs (about 6-8 inches in diameter). Poke a small hole in the center of each disc to prevent bubbling.

Step 4: Grill the Mutton

1. Place the mutton ribs or chops directly on the hot flat cooktop. Start them closer to the center fire to get a hard sear.
2. Sear each side for 3-5 minutes until a deep, golden-brown crust forms. The fat should render and become crispy.
3. Once seared, move the meat to the outer edge of the cooktop (the cooler zone) to finish cooking through without burning. Mutton is best enjoyed well-done but juicy, usually taking about 15-20 minutes total depending on thickness.

Step 5: Cook the Fry Bread

1. Add a generous amount of lard or oil to a section of the flat cooktop.
2. Place the stretched dough discs onto the oiled surface.
3. Fry for 2-3 minutes per side until the bread is puffy and golden brown with crispy spots.
4. Remove from heat and serve immediately alongside the grilled mutton.

Tips

Working with mutton requires a slightly different approach than standard beef or pork. Mutton comes from a mature sheep (older than one year), which gives it a distinctively rich, gamey flavor and a firmer texture. To ensure the meat isn't too tough, the brining step in the instructions is vital—do not skip it. Furthermore, mutton fat has a high melting point and can coat the mouth if served cold, so it is imperative to serve this dish piping hot, straight off the grill. The high heat of the Arteflame is perfect for rendering this fat down into delicious, crispy bits known as "cracklings."

When making the fry bread, the temperature of the flat top is key. If the surface isn't hot enough, the dough will absorb too much grease and become heavy. Test the oil with a tiny pinch of dough; if it sizzles and floats immediately, you are ready to fry. If you are using wood for your fire, try to source Juniper or Cedar wood, which are traditional to the Navajo region and will impart a subtle, aromatic smoke flavor to the meat that charcoal alone cannot replicate.

Variations

While the traditional recipe relies heavily on the simple combination of salt and fire, there are several ways to adapt this dish to suit different palates or occasions. You can transform the plated meal into a handheld delight or alter the flavor profile with regional spices. Here are a few popular variations to try on your Arteflame:

• Navajo Taco: Top the fry bread with beans, cheese, lettuce, tomatoes, and chunks of the grilled mutton for a complete meal.
• Green Chile Smothered: After grilling, top the mutton with roasted Hatch green chiles or a green chile sauce.
• Blue Corn Fry Bread: Substitute half of the all-purpose flour with roasted blue cornmeal for a nuttier, earthier flavor and a striking purple color.
• Juniper Berry Marinade: Crush dried juniper berries and mix with the salt rub for a piney, forest-forward flavor profile.
• Sweet Fry Bread: Save some dough to serve as dessert, dusted with powdered sugar and honey.

Best pairings

To round out this hearty, savory meal, you want sides that cut through the richness of the mutton fat and the density of the fry bread. In the Southwest, simplicity reigns supreme, and the sides often reflect the agricultural history of the region. A steaming cup of Navajo tea (Greenthread) is a traditional beverage that cleanses the palate with its mild, earthy sweetness. However, if you are looking for a full barbecue spread, consider lighter vegetable options to balance the plate.

• Steamed Corn and Squash: A mix of zucchini, yellow squash, and corn kernels sautéed directly on the Arteflame.
• Pinto Beans: Slow-cooked beans seasoned with salt pork or bacon.
• Roasted Green Chiles: Whole chiles blistered on the grill grate.
• Potato Salad: A creamy mustard-based potato salad provides a cool contrast to the hot meat.
• Iced Tea with Lemon: A cold, acidic drink helps balance the heavy fats of the meal.

Conclusion

Grilling Arizona Navajo Mutton on the Arteflame is more than just preparing dinner; it is an immersion into a deep-rooted culinary tradition that celebrates the land and community. The combination of the smoky, fire-kissed meat and the pillowy, crispy fry bread creates a texture and flavor profile that is unlike any other barbecue experience. It is a meal meant to be eaten with your hands, shared with family, and enjoyed in the open air.

By using the Arteflame, you honor the spirit of the open fire while gaining the control needed to cook the mutton to perfection. Whether you are in the deserts of Arizona or your own backyard, this recipe brings a taste of the Southwest that is rugged, honest, and incredibly delicious. Fire up the grill, gather your friends, and enjoy the authentic taste of the Navajo Nation.