Barnsley lamb chops with mint sauce are the butcher’s cut for a proper lamb supper — double loin on the bone, seared hard, finished pink. Pan-fry Barnsley Lamb Chops 450-600g and serve with a sharp mint sauce and buttery potatoes. Shop Barnsley Chops and Lamb Chops when you want chops with presence.
Ingredients
- 2 Barnsley lamb chops (450–600g pack)
- 1 tbsp oil + knob of butter
- 2 garlic cloves, smashed; rosemary sprigs
- Salt and black pepper
- Mint sauce: 2 tbsp chopped mint, 1 tsp sugar, 1 tbsp vinegar, pinch of salt
- New potatoes or mash; greens to serve
Method
- Take chops out of the fridge 30 minutes ahead. Pat dry and season well.
- Heat a heavy pan until hot. Add oil, then chops. Sear 3–4 minutes a side for medium-pink (about 58–60°C in the thickest part), basting with butter, garlic and rosemary for the last minute.
- Rest under foil 5 minutes.
- Stir mint, sugar, vinegar and salt for a quick mint sauce.
- Slice between the two loins if sharing, or serve whole with potatoes, greens and mint sauce.
Need more chops for the table? Lamb Chops 900g-1.1kg (Frozen) covers a family tray. Browse Lamb for shoulder and stewing cuts next.
