Barnsley Chops with Big Chips and Crushed Peas 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.

prep time
5 mins

cook time
40 minutes

serves
2 people

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.