A Barnsley Chop needs to be cooked carefully to get it right. It’s so thick that you need tocook it right through to the bone (to your liking) and yet want a high heat to render that fat and caramelise the surface
Anyways there was this lovely big bunch of beautiful rainbow coloured Bright Lights Chard in it and of course I just had tocook it tonight for our supper
Place a quarter of the herb mixture onto a plate and rub into both sides of one of the chops. Bring the orange juice, port, redcurrant jelly and lemon juice to a simmer in a small saucepan
Stir in the lamb or beef stock, bovril, gravy granules and rosemary. Drain and return to the pan. Divide the mash and chops between four plates, remove the rosemary from the gravy and pour over
Stir in the lamb or beef stock, bovril, gravy granules and rosemary. Drain and return to the pan. Divide the mash and chops between four plates, remove the rosemary from the gravy and pour over
To make the hash, cook the potatoes, leeks and brussels sprouts separately until soft. Mix the rosemary, garlic and oil together and spoon over the chops
Put the eggs in a saucepan and add enough cold water to cover. Place on a griddle pan over a medium heat and cook for a few minutes either side - they should still be until pink in the middle
MuttonChops in the Slow Cooker. And, I need to get on posting slow cooker recipes. This is a favourite here because the MuttonChops have more flavour than lamb
