Barnsley chops are cut across the lamb loin, resulting in double-sided chops that are the perfect size to serve one per person. You may need to order them ahead from your butcher, but if they’re not available you can use regular lamb loin chops instead. Charred lettuce and minted peas are an excellent match with the lamb, with buttermilk dressing cutting through the richness.
Ingredients
Buttermilk dressing
Method
Main
1.Blanch peas and sugar snap peas until bright green and tender (2-3 minutes), then drain and refresh. Drain well, then combine in a bowl with mint and spring onion. Just before serving, add extra-virgin olive oil and lemon rind and juice, season to taste and toss to combine.
2.Heat a barbecue or char-grill pan to medium-high heat. Drizzle cos hearts with oil, season to taste and grill, turning, until charred and starting to wilt (1-2 minutes). Drizzle chops with oil, season to taste and grill, turning occasionally, until browned and cooked to your liking (8-10 minutes for medium), then set aside to rest for 5 minutes.
3.For buttermilk dressing, shake ingredients in a screwtop jar until well combined, and season to taste.
4.Serve chops with peas and charred lettuce, drizzle with dressing and scatter with mint.
Drink Suggestion: An elegant blend of cabernet and merlot, or a refreshing golden ale. Drink suggestion by Max Allen
Notes