Barnsley Lamb Chops with Big Chips and Crushed Peas recipe from Simply Beef and lamb

Barnsley Chops with Big Chips and Crushed Peas

Serves: 
2
Time to prepare: 
5 minutes
Cooking time: 
40 minutes
Suitable for Halal cookery: 
0

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

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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/½ oz butter
  • 15ml/1tbsp freshly chopped mint
Method: 
  1. Preheat the oven to Gas mark 6, 200ºC, 400ºF.
  2. 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.
  3. 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.
  4. 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.
  5. Serve the Barnsley chops, big chips and crushed peas all together.