Barnsley Chops With Baked Shallots and Parsley
Barnsley chops are quite an under used cut for some reason but visually have a great look. They are great just cooked on a griddle plate or use them as a summery barbeque main course.
Serve with Stewley
Ingredients – serves 4:
Method:
- Preheat the oven to 200°C/Gas mark 6. Put the shallots, with the skins on, into a roasting tray and bake for 45 minutes. Leave them to cool then top and tail them with a sharp knife and gently squeeze out the shallot flesh and discard the skins.
- Meanwhile heat and lightly oil a griddle pan or heat a grill to the hottest temperature. Season the chops with salt and freshly ground black pepper and grill for 4-5 minutes on each side for pink, or 7-8 for medium. Meanwhile, put the shallots into a frying pan with the lamb stock on a high heat and reduce the stock until it has almost evaporated. Add the butter and parsley, lightly season with salt and pepper and stir well until the butter has melted into the liquid. Serve spooned over the chops or separately.
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