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.
- 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
- 60 ml (¼ cup) white wine vinegar
- 55 gm (¼ cup) caster sugar
- 1 cup (firmly packed) mint, coarsely chopped
- 1For 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.
- 2Preheat oven to 180C. Combine oil, garlic, rosemary and half the lemon rind in a bowl. Add chops, turn to coat and season to taste.
- 3Heat 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).
- 4Cook 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.