New Mexico Grilled Navajo Mutton on Arteflame

Introduction

Rooted in tradition and perfected with modern grilling, this New Mexico-style Grilled Navajo Mutton brings out the bold, authentic flavors of the Southwest. With just a few ingredients and the dynamic heat distribution of your Arteflame grill, you'll create a meal that's juicy, flavorful, and unforgettable. Leveraging the reverse searing method, you’ll achieve a steakhouse-quality sear and tender interior with no lid, no oven, and minimal cleanup—just pure, open-flame magic.

Ingredients

• 2 lbs bone-in mutton (preferably shoulder or leg cuts)
• Kosher salt to taste
• Fresh cracked black pepper to taste
• 2 tbsp unsalted butter (for searing and cooking)
• Optional: crushed juniper berries or dried rosemary (for added traditional flavor)

Instructions

Step 1: Fire Up the Arteflame Grill

1. Pour a small amount of vegetable oil on three paper napkins.
2. Place napkins inside the fire bowl and stack dry firewood on top.
3. Light the paper and let the grill heat up for about 20 minutes.

Step 2: Season the Meat

1. Generously season both sides of the mutton with kosher salt and black pepper.
2. For an earthy twist, lightly add crushed juniper berries or dried rosemary.

Step 3: Sear the Mutton

1. Place meat directly on the center grill grate where the temperature reaches over 1,000°F.
2. Sear for 2–3 minutes per side to lock in juices and develop a deep, smoky crust.
3. Add a bit of butter during the sear for extra flavor.

Step 4: Reverse Sear to Finish

1. Move the seared mutton to the flat cooktop section closer to the outside edge.
2. Let it cook slowly until it reaches an internal temp of about 15°F below your target doneness (e.g., 130°F for medium-rare).
3. Remove from the grill and rest for 10 minutes—carry-over heat will bring it to the perfect finish.

Step 5: Grill Sides Simultaneously

1. Use the space on the flat cooktop to sizzle traditional sides like squash, corn, or blue corn flatbread—all in butter, of course.

Tips

• Use the hottest part of the center grill grate for the initial sear.
• Cook meats slower near the outer edges to gently bring them to temperature.
• Use a meat thermometer for precision.
• Always rest the meat after grilling for maximum juiciness.
• Butter over oil gives flavor depth and a golden finish to your food.

Variations

1. Spiced Mutton Rub: Add cumin, coriander, and dried chile powder for a Mexican twist.
2. Herb-Infused Mutton: Marinate in rosemary, thyme, garlic, and lemon overnight prior to grilling.
3. Smoky Blue Corn-Crusted: Coat slices in blue cornmeal and grill for added texture and smokiness.
4. Sweet & Savory Glaze: Brush with a mix of honey, bourbon, and cracked black pepper midway through cooking.
5. Red Chile Crusted: Dredge in a red chile rub for authentic New Mexico fire-kissed flair.

Best pairings

• Blue corn tortillas
• Fire-roasted squash and corn succotash
• Green chile salsa
• Mesquite-smoked beans
• A dry, bold red wine or craft beer with earthy undertones

Conclusion

This Grilled Navajo Mutton recipe is an homage to the traditional flavors of New Mexico, elevated through the precision and sheer power of the Arteflame Grill. Minimal ingredients, maximum flavor—this is ancestral cooking, modernized.