Name: Barnsley lamb chops with charred lettuce and peas
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4
Ingredients: 150 gm frozen or fresh peas; 120 gm sugar snap peas, trimmed; ½ cup torn mint, plus extra leaves to serve; 2 spring onions, thinly sliced; 2 tbsp extra-virgin olive oil; Finely grated rind and juice of ½ lemon; 2 baby cos, outer leaves removed (reserve for another use), hearts quartered; For drizzling: olive oil; 4 Barnsley chops (about 400gm each), at room temperature; Buttermilk dressing; 60 ml (¼ cup) buttermilk; 30 ml extra-virgin olive oil; 1 tbsp lemon juice; 1 tbsp malt vinegar; ½ garlic clove, finely chopped

Barnsley lamb chops with charred lettuce and peas

Emma Knowles recipe for Barnsley chops with charred lettuce and peas.

Serves 4

Prep

20M

Cook

15M

Total

35M

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

150 gm frozen or fresh peas

120 gm sugar snap peas, trimmed

½ cup torn mint, plus extra leaves to serve

2 spring onions, thinly sliced

2 tbsp extra-virgin olive oil

Finely grated rind and juice of ½ lemon

2 baby cos, outer leaves removed (reserve for another use), hearts quartered

For drizzling: olive oil

4 Barnsley chops (about 400gm each), at room temperature

Buttermilk dressing

60 ml (¼ cup) buttermilk

30 ml extra-virgin olive oil

1 tbsp lemon juice

1 tbsp malt vinegar

½ garlic clove, finely chopped

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.