Non-VegetarianYorkshire cuisine Main Course

Barnsley Chop

Name: Barnsley Chop
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: Yorkshire
Ingredients: 4 pieces barnsley lamb chops; 1 tbsp Olive oil; 1 tsp sea salt flakes; 0.5 tsp freshly ground black pepper; 50 g Unsalted butter; 3 cloves Garlic cloves; 3 sprigs Fresh rosemary; 4 sprigs Fresh thyme; 1 tbsp fresh flat-leaf parsley

A succulent double-sided lamb saddle chop, pan-seared and basted in fragrant herb butter until deeply browned and tender.

🇬🇧United Kingdom· Yorkshire and the Humber

Prep: 10 min
Cook: 15 min
Total: 25 min
Servings: 4
Difficulty: Easy
Calories: 540 kcal

Ingredients

0 of 9 gathered

Servings

4 pieces barnsley lamb chops — approx. 250 g each, trimmed of excess fat
1 tbsp Olive oil — for rubbing the meat
1 tsp sea salt flakes — or to taste
½ tsp freshly ground black pepper — coarsely ground
50 g Unsalted butter — diced
3 cloves Garlic cloves — peeled and lightly smashed
3 sprigs Fresh rosemary — whole sprigs
4 sprigs Fresh thyme — whole sprigs
1 tbsp fresh flat-leaf parsley — finely chopped, for garnish

Equipment

•Heavy-based frying pan or cast-iron skillet
•Tongs
•Meat thermometer
•Chopping board

Nutrition

Per serving, approximate

Calories: 540 kcal
fat: 41 g
carbs: 1 g
fibre: 0 g
protein: 42 g
calories: 540 kcal

Instructions

1
Remove the lamb chops from the fridge twenty minutes before cooking to reach room temperature.
2
Pat the lamb chops thoroughly dry on both sides using kitchen paper.
3
Rub all sides of the chops with olive oil, sea salt, and black pepper.
4
Heat a large, heavy-based frying pan over medium-high heat on the hob.
5
Hold the chops upright with tongs on their outer fat band for two minutes to render.
6
Lay the chops flat in the pan and sear undisturbed for four minutes until deeply browned.
7
Turn the chops over and cook the second side for three minutes.
8
Add the butter, smashed garlic, rosemary, and thyme directly into the hot pan.
9
Tilt the pan slightly and baste (spoon over) the foaming butter over the meat for three minutes.
10
Check with a meat thermometer until the thickest part reads 55°C for medium-rare.
11
Transfer the chops to a warm board and rest for five minutes before serving with the pan juices and parsley.

Chef's tips

Rendering the outer fat strip on its edge first renders out tasty fat and ensures a crisp crust without overcooking the meat. Always let the meat rest for at least five minutes so the juices settle evenly throughout the chop.

Ingredient substitutions

unsalted butter → dairy-free block butter or olive oil for dairy-free diets
Barnsley lamb chops → thick-cut bone-in loin chops

Storage

Keep leftover cooked lamb in an airtight container in the fridge for up to three days.

Reheating

Reheat gently in a covered oven dish at 160°C fan with a splash of water for ten minutes until warm.

Common mistakes to avoid

•Cooking the chops straight from the fridge, which causes uneven cooking and a cold centre.
•Crowding the frying pan, which steams the chops instead of creating a golden crust.
•Skipping the resting stage, causing valuable juices to run out onto the board.

Serving suggestions

Serve alongside creamy mashed potatoes and buttered garden peas.Pair with roasted root vegetables and a spoonful of mint sauce.Accompany with crisp chips and watercress for a classic pub style plate.