This is a very simple recipe for a grilled Barnsley chop but its often the simple things that taste the best.

What Is A Barnsley Chop?

A Barnsley chop is quite a rare cut and seldom seen in a supermarket. The chop is taken from right across the loin which becomes a double sided chop. It is sometimes referred to as a saddle chop as it is cut across the saddle producing the double loin chop so it includes a double helping of the tender loin meat, complete with some of the lamb fillet too.

As the name suggests it has northern UK origins in the town of Barnsley where on market day in the mid 1800’s farmers were served a ‘very large chop’ that became known as the Barnsley chop. There are at least two establishments in the town that to this day that lay claim to being the originators.

Ingredients For Grilled Barnsley Chop

2 lamb Barnsley (double loin) chops from Morley Butchers
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

Cooking Method For Grilled Barnsley Chop

Preheat the oven to Gas mark 6, 200ºC, 400ºF.

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.

Preheat the grill. Remember to remove your Barnsley chops from any wrapping, pat dry and allow them to come up to room temperature first. 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.

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.

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

This Barnsley chop recipe comes from give them a visit for some more meaty recipes