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Grilled Barnsley chops with crushed peas and mint sauce

Grilled Barnsley chops with crushed peas and mint sauce

A Barnsley chop is cut from across the spine to give a double loin chop. Ask your butcher for thick saddle lamb chops – you may need to order them.

Grilled Barnsley chops with crushed peas and mint sauce

Serves 4
Cooking Time 30 mins
2 tbsp   olive oil
2   garlic cloves, finely chopped
1 tbsp   rosemary leaves
Finely grated rind   of 1 lemon
4   Barnsley chops (about 180gm each)
400 gm   frozen peas, defrosted
60 gm   butter, coarsely chopped
Mint sauce
60 ml   (¼ cup) white wine vinegar
55 gm   (¼ cup) caster sugar
1 cup   (firmly packed) mint, coarsely chopped


1 For mint sauce, combine vinegar, caster sugar and 2 tbsp water in a small saucepan over medium heat. Bring to the boil, stirring to dissolve sugar. Remove from heat, cool slightly, stir in mint, season to taste and set aside.
2 Preheat oven to 180C. Combine oil, garlic, rosemary and half the lemon rind in a bowl. Add chops, turn to coat and season to taste.
3 Heat a large char-grill pan over medium-high heat. Add chops and cook, turning once, until golden (1-2 minutes each side). Transfer to an oven tray lined with baking paper and roast in oven until cooked to your liking (5-6 minutes for medium). Cover loosely with foil and set aside in a warm place to rest (5 minutes).
4 Cook peas in boiling salted water until bright green (1-2 minutes), then drain, reserving 40ml cooking water. Return peas to pan with reserved water, butter and remaining lemon rind, coarsely crush with a fork and season to taste. Serve hot with Barnsley chops and mint sauce.

This recipe is from the June 2012 issue of Australian Gourmet Traveller.

RECIPE Alice Storey PHOTOGRAPHY Vanessa Levis STYLING Kirsty Cassidy


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