Grilled Barnsley chops with crushed peas and mint sauce

AT A GLANCE

  • Serves 4 people

  • 2 tbsp olive oil
  • 2 garlic cloves, finely chopped
  • 1 tbsp rosemary leaves
  • Finely grated rind of 1 lemon
  • 4 Barnsley chops (about 180gm each)
  • 400 gm frozen peas, defrosted
  • 60 gm butter, coarsely chopped
  •  
  • Mint sauce
  • 60 ml (¼ cup) white wine vinegar
  • 55 gm (¼ cup) caster sugar
  • 1 cup (firmly packed) mint, coarsely chopped
01   For mint sauce, combine vinegar, caster sugar and 2 tbsp water in a small saucepan over medium heat. Bring to the boil, stirring to dissolve sugar. Remove from heat, cool slightly, stir in mint, season to taste and set aside.
02   Preheat oven to 180C. Combine oil, garlic, rosemary and half the lemon rind in a bowl. Add chops, turn to coat and season to taste.
03   Heat a large char-grill pan over medium-high heat. Add chops and cook, turning once, until golden (1-2 minutes each side). Transfer to an oven tray lined with baking paper and roast in oven until cooked to your liking (5-6 minutes for medium). Cover loosely with foil and set aside in a warm place to rest (5 minutes).
04   Cook peas in boiling salted water until bright green (1-2 minutes), then drain, reserving 40ml cooking water. Return peas to pan with reserved water, butter and remaining lemon rind, coarsely crush with a fork and season to taste. Serve hot with Barnsley chops and mint sauce.

Topics:

PEAS, FAST, LAMB, BRITISH, ENGLISH (BRITISH/SCOTTISH/IRISH), MAIN

Recipe:

ALICE STOREY

Photography:

VANESSA LEVIS

FEATURED IN

Jul 2012

Jul 2012

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