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Grilled Barnsley chops with crushed peas and mint sauce

You'll need

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


  • 01
  • 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.
  • 02
  • 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.
  • 03
  • 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).
  • 04
  • 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.

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.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

Jul 2012

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