Salt Marsh Lamb Barnsley Chop Recipe

Thursday, July 31st, 2014


– 4 Salt Marsh lamb Barnsley chops

– Half a pack of frozen peas

– 2 large Maris piper potatoes

– 2 egg yolks

– 1 pack of mint

– 100g butter

– The Bay Tree redcurrant and rosemary sauce


Wash and peel the potatoes, then grate them and place in a bowl. Add the egg yolks, mint, and a touch of salt and pepper, and bind the potato. Seperate the potato into 4 piles and squash together to make the rosti. In a hot pan with a little oil, fry off the 4 potato rostis, allowing them to brown before flipping them over and doing the same on the other side. Then put them into the oven on 170’C for ten minutes to finish.

Place your peas into a bowl. Boil water and pour over the peas and leave to cook for one minute. Drain off the water, then add your butter and a touch of seasoning. Then crush them using either your hands or a fork. In another very hot pan with a little oil, fry your Barnsley chops, giving them a dark colour on both sides. Season and then stick into the oven for 5 minutes (medium rare) or 8 minutes (medium well done).

Heat up the Redcurrant sauce in a pan. Take the chops out and allow to rest for 2 minutes. Reheat the crushed peas, and serve.

Categorised in Farm Shops