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Barnsley Chops with Big Chips and Crushed Peas Recipe

Barnsley Chops with Big Chips and Crushed Peas

Rating 4-0 out of 5 - Most cooks definitely will make this recipe again
Graham

Recipe by  

This delicious recipe for Barnsley Chops with Big Chips and Crushed Peas is one of those "keeper" recipes that the family will demand as often as you can make it! Barnsley chop is prepared from the saddle of lamb and is essentially a slice from the saddle roast. It is effectively a double loin chop. along with Big Chips and Crushed Peas, this meal will just melt in your mouth.

      Preparation Time: 5 Minutes

      Cooking Time: 40 Minutes

Ingredients for Barnsley Chops with Big Chips and Crushed Peas

If you are not familiar with any ingredients, please check our International Cooking Terms page.
US Imperial Measurements  UK Imperial Measurements  Metric Measurements

Currently displaying quantities in US Imperial Measurements
to serve 4:
4
lean lamb Barnsley (double loin) chops
4 large
baking potatoes
3 - 4 tablespoons
olive oil
4 tablespoons
mint jelly
1 lb
frozen peas
1 oz
butter
2 tablespoons
freshly chopped mint

PLEASE NOTE: This recipe calls for the GRILLING or BROILING of food. In most countries of the world, the term "grilling" refers to heat coming from above the food source. Significantly, in North America, it signifies heat from below the food (such as barbecuing). In the United States and Canada, when the heat source for grilling comes from above, grilling is termed broiling, and the pan that holds the food is usually called a broiler pan.


 

How to Cook Barnsley Chops with Big Chips and Crushed Peas

  1. Peel the potatoes, cut into very thick chips, rinse in cold water to remove the starch then pat dry with paper kitchen towels. Place the potatoes in a large non-stick roasting tray. Drizzle over the olive oil and toss to coat the chips. Season with salt and freshly ground black pepper. Cook in a preheated moderately hot oven (Mk 6 - 400ºF - 200ºC) for 35-40 minutes, turning occasionally, until golden brown and crisp.
  2. Preheat the grill (broiler). Place the chops on the grill (broiler) pan and glaze with half the mint jelly. Grill for 6-8 minutes on each side, using up the mint jelly as you turn the chops..
  3. Meanwhile, place the peas in a pan and bring to the boil, lower the heat to a gentle simmer and cook for 6-8 minutes then drain. Lightly crush using a potato masher, stir in the butter and chopped fresh mint. Mix thoroughly then serve the chops, chips and peas all together.


Graham GRAHAM'S HOT TIP:
if you soften the mint jelly first, it is easier to spread over the chops.
 
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Reviews of Barnsley Chops with Big Chips and Crushed Peas

Rating 4 out of 5 - Many cooks will make this recipe again May 12 2015
A great weekday meal. Light, quick, easy, and tasty and the cooking time was exactly right because they turned out juicy and delicious! I've made these a couple of times since specially for my son by request. I serve the chops on top of the crushed peas, so it looks great as well. A must try.
(1 review)
 

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