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Barnsley Chops with Big Chips and Crushed Peas

Barnsley Chops with Big Chips and Crushed Peas

Serve the Barnsley chops, big chips and crushed peas all together.



Ingredients:

  • 2 lean lamb Barnsley (double loin) chops or single loin chops
  • 2 large baking potatoes, peeled and cut into very thick chips
  • 30ml/2tbsp olive oil
  • 45ml/3tbsp mint jelly, softened
  • 225g/8oz frozen peas
  • 12g/ half oz butter
  • 15ml/1tbsp freshly chopped mint

Serves 2


Difficulty Rating:


Prep Time:

5 mins

Total Time:

45 mins


Instructions:

Preheat the oven to Gas mark 6, 200 °C, 400 °F.

Place the potatoes in a large non-stick roasting tray. Drizzle over the olive oil and toss together, season. Bake in oven for 35-40 minutes, turning occasionally until golden brown and crisp.

Preheat the grill. Place the chops on the grill pan and glaze with half the mint jelly. Grill for 6-8 minutes on each side, using up the glaze.

Meanwhile, place the peas in a pan and bring to the boil, lower the heat to a simmer and cook for 6-8 minutes then drain. Lightly crush using a potato masher, stir in the butter and mint. Mix thoroughly.

Serve the Barnsley chops, big chips and crushed peas all together.

Images courtesy of AHDB. www.simplybeefandlamb.co.uk




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