Barnsley chops are cut across the loin, resulting in double-sided chops that are the perfect size to serve one per person. You may need to order them ahead from your butcher, but if they're not available you can use regular lamb loin chops instead. Charred lettuce and minted peas are an excellent match with the lamb, with buttermilk dressing cutting through the richness.
- 150 gm frozen or fresh peas
- 120 gm sugar snap peas, trimmed
- ½ cup torn mint, plus extra leaves to serve
- 2 spring onions, thinly sliced
- 2 tbsp extra-virgin olive oil
- 2 baby cos, outer leaves removed (reserve for another use), hearts quartered
- 4 Barnsley chops (about 400gm each), at room temperature
- 60 ml (¼ cup) buttermilk
- 30 ml extra-virgin olive oil
- 1 tbsp lemon juice
- 1 tbsp malt vinegar
- ½ garlic clove, finely chopped
- 1Blanch peas and sugar snap peas until bright green and tender (2-3 minutes), then drain and refresh. Drain well, then combine in a bowl with mint and spring onion. Just before serving, add extra-virgin olive oil and lemon rind and juice, season to taste and toss to combine.
- 2Heat a barbecue or char-grill pan to medium-high heat. Drizzle cos hearts with oil, season to taste and grill, turning, until charred and starting to wilt (1-2 minutes). Drizzle chops with oil, season to taste and grill, turning occasionally, until browned and cooked to your liking (8-10 minutes for medium), then set aside to rest for 5 minutes.
- 3For buttermilk dressing, shake ingredients in a screwtop jar until well combined, and season to taste.
- 4Serve chops with peas and charred lettuce, drizzle with dressing and scatter with mint.
Drink Suggestion: An elegant blend of cabernet and merlot, or a refreshing golden ale. Drink suggestion by Max Allen