Minted Barnsley Lamb Chops 2 x 300-350g

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Named after the south Yorkshire town of this is Barnsley, the classic Barnsley lamb chop comprises sirloin and fillet (double loin) capped with a layer of sweet, grass-fed fat, We’ ve added our delicious sweet mint glaze to these chops a match made in heaven Mouth-wateringly delicious in our opinion when grilled or fried. Or slow-cooked for hours in a rich gravy sauce; fall-apart lamb served with roasted vegetables, mint sauce and creamy mashed potatoes. INGREDIENTS Grass-fed lamb in a sweet mint glaze COOKING ADVICE Take Barnsley Chops out of fridge, remove packaging, pat dry with kitchen paper, pop on a plate and allow to reach room temperature Oil* the chops and season generously with coarse sea salt and cracked black pepper Heat a non-stick pan or cast iron skillet over a low to moderate heat Place the Barnsleys rind down to the dry pan, balanced against one another and let the fat render for approx. 5 mins Now turn the heat up to full blast and once pan is smoking turn the chops onto their sides and turn the heat down slightly Cook for 90 seconds, resisting the urge to move the chops about - a rich golden crust should have formed Repeat on the other side then turn every 30 seconds or so for a total cooking time of 6-8 minutes** Remove from pan and rest for 6 mins Select an oil with a high smoking point and neutral flavourBromfields Butchers' Barnsley Chops are best eaten medium-rare Show more