Barnsley Chops

When you a fancy a change from the normal chicken or beef, a nice lamb recipe can make for a delicious and underrated meal. But how should you prepare the lamb? Jack from Jacks Meat shack is on hand with a flavour-packed recipe for beautiful Barnsley chops. See how he does it below… 


Cooking Method

  1. Preheat the grill to 200C. 
  2. Place the chops on direct heat.  
  3. Leave the chops to colour then flip them over. 
  4. Remove from the grill when the chops reach an internal temperature of 60C. 
  5. Allow the chops to rest and use that time make your mint julip sauce by combining all ingredients in a blender and pulsing until smooth. Add a splash of water if you think the sauce is too thick. It should be a pourable consistency.  
  6. Heat the sauce until it reaches a boil and becomes thick.  
  7. Remove the sauce from the heat and pour over the lamb chops on your serve ware. Enjoy with golden roast potatoes.  

The Ingredients

What to serve with Barnsley chops

Lamb is a versatile meat that can be paired well with a wide range of tasty sides. In this recipe Jack’s suggested golden roast potatoes. See below for other side dish inspiration to go with your Barnsley lamb chops.  

  • Honey roast carrots and parsnips 
  • Crushed peas 
  • Grilled tomatoes 
  • Fried cabbage  
  • Homemade chunky chips 
  • Broccoli 

Frequently Asked Questions

The Barnsley chop is a specific cut of lamb chop, named after the town of the same name in Yorkshire. It is essentially a double loin lamb chop sliced from the saddle roast. It is bigger than a normal cut of lamb chop and is best prepared on the grill (like in this recipe) or pan-fried. 

This mostly depends on your personal preferences, so there won’t be an exact answer. However, generally the leg and rack are considered to be the most tender cuts of lamb and are best roasted. Whereas tougher cuts like the shank and shoulder are ideal for braising or stewing.  

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