Cut from both loins and cooked on the bone, the Barnsley lamb chop is a cut of handsome proportions — generous, juicy and rich with flavour. Originally made famous in a South Yorkshire pub, this chop has a robust, meaty character and is best enjoyed simply grilled and served pink. We love them with our Mint & Aleppo Sauce spooned over the top
Ingredients 9
6 barnsley chops
1 bunch mint, large
1 bunch spearmint, large
90 ml apple cider vinegar
30 g caster sugar
1 tsp garlic powder
1 tbsp capers
1 tbsp Aleppo pepper
1 tsp xanthan gum
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Method 6
Separate the and leaves from the stems. Finely chop the leaves and put them in a heatproof jug.
Pour 60ml boiling water over the leaves and give it a stir. Allow to steep at room temperature until they are cooled.
Add , , , and . Blend in the jug with a handheld stick blender until thickened. You can make the sauce to your preferred consistency by blending longer for a smoother result.
Stir through the and season generously with sea salt.
To grill the , heat a large fry pan over medium heat. Cook each chop for around 2 minutes each side, turning frequently, until the internal temperature reaches 54°C.
Remove the from the pan and let them rest for 5 minutes before serving, with the and sauce spooned over the top.
