📝 About This Recipe
The Barnsley chop is a true Yorkshire icon, a double-sided loin chop cut across the saddle to provide a generous, heart-shaped portion of succulent lamb. This recipe celebrates the deep, grassy flavors of premium British lamb by pairing it with a salty, umami-rich anchovy butter and a vibrant, fresh mint pea purée. It is a masterclass in texture, featuring perfectly rendered golden fat and a pink, tender center that defines traditional English farmhouse luxury.
🥗 Ingredients
The Chops
- 2 pieces Barnsley Chops (approx. 300-350g each, cut 1.5 inches thick)
- 1 teaspoon Sea Salt Flakes (Maldon preferred)
- 1/2 teaspoon Black Peppercorns (freshly cracked)
- 1 tablespoon Vegetable Oil (for high-heat searing)
- 2 cloves Garlic (smashed)
- 2 sprigs Fresh Rosemary
Anchovy & Herb Butter
- 50 grams Unsalted Butter (softened)
- 3 pieces Anchovy Fillets (finely minced into a paste)
- 1/2 teaspoon Lemon Zest (finely grated)
- 1 tablespoon Flat Leaf Parsley (finely chopped)
Minted Pea Purée
- 300 grams Frozen Petits Pois (defrosted)
- 1 handful Fresh Mint Leaves (approx. 15-20 leaves)
- 2 tablespoons Double Cream
- 15 grams Butter
👨🍳 Instructions
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1
Remove the Barnsley chops from the refrigerator at least 30-45 minutes before cooking to bring them to room temperature; this ensures even cooking throughout the thick cut.
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2
In a small bowl, combine the softened butter, minced anchovies, lemon zest, and chopped parsley. Mix until smooth, roll into a log using parchment paper, and chill in the fridge until firm.
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3
Pat the chops completely dry with paper towels. Dry skin and fat are essential for achieving a deep, caramelized crust.
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4
Preheat your oven to 200°C (400°F). Season the chops generously on both sides and the fatty edges with sea salt and cracked pepper.
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5
Heat a heavy-based, oven-proof skillet or cast-iron pan over medium-high heat with a tablespoon of vegetable oil until shimmering.
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6
Using tongs, hold the chops fat-side down in the pan for 3-4 minutes to render the thick layer of fat until it is golden brown and crispy.
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7
Lay the chops flat in the pan and sear for 2-3 minutes on one side without moving them, until a rich brown crust forms.
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8
Flip the chops, add the smashed garlic and rosemary sprigs to the pan, and immediately transfer the whole skillet to the preheated oven.
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9
Roast in the oven for 8-10 minutes for medium-rare (an internal temperature of 54°C/130°F). Adjust time by 2 minutes for medium.
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10
While the lamb roasts, boil the peas in salted water for 3 minutes. Drain and immediately blitz in a blender with the mint, cream, and 15g of butter until silky smooth.
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11
Remove the lamb from the oven and transfer to a warm plate. Place a thick disc of the anchovy butter on top of each chop.
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12
Tent loosely with foil and rest the meat for at least 8-10 minutes. This is crucial as it allows the juices to redistribute and the butter to melt into the crust.
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13
Spread a generous spoonful of the pea purée onto each plate, place the rested Barnsley chop on top, and pour over any resting juices from the plate.
💡 Chef's Tips
Always render the fat strip first; because the Barnsley chop is so thick, the fat needs extra time to become palatable and crispy. Don't be afraid of the anchovies—they won't taste 'fishy' but will instead provide a savory depth that enhances the lamb's natural flavor. Use a meat thermometer to take the guesswork out of the thick cut; 54°C for medium-rare is the sweet spot. If your pea purée is too thick, add a splash of the pea cooking water to loosen it while blending. Ensure your pan is screaming hot before the chops hit the surface to prevent the meat from steaming.
🍽️ Serving Suggestions
Serve with goose-fat roasted potatoes for the ultimate Sunday lunch experience. A side of honey-glazed Chantenay carrots provides a lovely sweetness to balance the salty butter. Pair with a robust Red Wine like a Rioja Reserva or a Cabernet Sauvignon to cut through the richness of the lamb. A simple watercress salad with a sharp lemon vinaigrette adds a peppery freshness that cleanses the palate.