Behold the Barnsley chop.. !!
That wonderful although very honest when you look at it double chop from the nicest of lambs .. You can see how it sits on the back of the animal.. A thick double chop.. Don’t be fooled into those skinny Barnsley boys.. These need to be chunky..
I like to come them slowly .. Frying away in the pan fat side down fir most of the time for rendering and crisping.. Occasionally letting them fall over to cook the bone and meat in its own rendered gooey goodness.. And oh my goodness are these lovely!
Once almost done.. And I am saying almost an hour on the gas top.. Smear with organic brown rice miso .. ( simply because I still cannot find that jar of white I swear I bought a few weeks back..humph..) & place a disk of wonderful unsalted French butter on top.. Let the natural warmth of the meat ( natural? Really?).. Melt it all down.. flip them once and a splash of Worcestershire .. this is serious meaty eaty..
Went to visit me ol’ pal Jack to trade some black sable grapes for some spuds and beetroots.. Straight outta the soil..
Washed and simply boiled, a small bit of butter some white pepper and a scratching of Himalayan pink salt .. Father Fitz woulda loved them! We certainly did!!
Petit pois as the obligatory veg . With the addition of white wine vinegar it does lift them!!
A seriously good meaty supper.. And with those spuds!! Jack we may need to talk… They are sublime!
Categories: Dinners/Suppers, Lambs, previous posts, Recipes
I’ve got to adopt the miso habit. Your recipes really are very inspiring.
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Thank you Hilda
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Wow! That looks fantastic!
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Thanks ! Was tasty
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Oh that looks like heaven! Perfectly browned lamb chops and brown rice miso butter, it has to be tried! What a brilliant idea! 🙂
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It really does work!
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Lamb chops 🙂 My favorite food from childhood. Yumm….
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Yeah just wish they cost like then huh?
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Yeah really wish that and also they don’t add an inch on the body like they never did then lol 😀
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Am with ya!
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Great idea to add the miso! I’d give you my jar of white but I can’t quite remember where I put it
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Humph.. Actually it think I have found it
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What a beautiful plate. This looks just delicious!
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Thank you !
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I’ve never heard of a Barnsley chop! Learning all the time in blogworld 🙂 thank you for another great offering for Fiesta Friday 🙂
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its a great chop the barnsley!
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As we’ve established that we are close by geographically – are you are of Best Butchers in Brickhill? It’s my brother in law’s he’s a master butcher and highly renowned round here
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I used to use them a while back.. their salami is good.. I now use a far more artisan butcher in Earls Barton.. and occasionally frosts and waitrose
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Simon makes all of his own salami and chorizo, it smells amazing when he’s got it all hanging in the smoker 🙂
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agreed it was just a little pricey for what should be the ‘throw-away’ cuts..
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Very nice. That’s my kinda lamby dinner right there!! 🙂
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Over cooked by many chefs ideas.. I think these stand up well for rendering and buttering! Much better..
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I effing love the double chop!
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With ya
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