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Barnsley Chop

Introduction & method

A Barnsley chop is a thick slice through a saddle of lamb. Basically it's two lamb chops back-to-back. Pretty sensational for a special occasion.

 Barnsley Chop Recipe

Cook the chops


Paint both sides of each chop with oil, then generously sprinkle with salt and pepper. Heat a frying pan or griddle plate and place the chops in, standing them up on their fatty edge. You want to get all of the fat browned. When you've achieved that, lay the chops down and cook for 5 minutes on each side. Put the chops on a warmed plate and tent them in foil. Leave them to rest for 5-10 minutes.

Make the mint sauce


Finely chop the mint leaves and the spring onion. Mix together in a bowl with the sugar and vinegar. Don't add all of the vinegar if it would swamp the mint. Set the sauce aside until you need it.

Make the gravy


Melt the butter in a saucepan and stir in the flour to create a paste. Let this cook for a few minutes until it is slightly browned, then pour in the stock. You can also add the liquid from the pan the chops were cooked in, and any juice that escapes during resting. Add the Hendo's Relish or Worcester sauce, and salt and pepper as required.

Serve


Serve one chop per person with crushed buttered new potatoes, steamed vegetables, a dollop of mint sauce and lashings of gravy.


The video above is from the Keef Cooks YouTube channel. Click here to see the video recipe of Barnsley Chop on YouTube.

 
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Ingredients & Info


MEAT
 2 Barnsley chops - double saddle lamb chops
 1 tsp sunflower oil
 a generous sprinkling of salt and ground black pepper
MINT SAUCE
 small handful of fresh mint
 1 small spring onion
 3-4 tbsp white wine vinegar
 1 tbsp caster sugar
GRAVY
 250 ml chicken stock
 30 grams butter
 30 grams flour
 1 tsp Henderson's Relish or Worcester sauce

UNITS:
Metric
US Customary/Imperial

Serves 2 
Prep time: 10 minutes.
Resting time: 5 minutes.
Cooking time: 15 minutes.
Total time: 30 minutes.