Barnsley Lamb Chops
with Spanish-style rice and chimichurri
A Barnsley chop is a beautiful thing, a wing of juicy tender lamb with butterfly handles for you to grab hold of, and when you nail the crispy fat, oh boy, it’s wonderful. Here I serve them up with some Spanish-style rice and chimichurri.
Ingredients
6 Barnsley Lamb chops
Chimichurri
2 cloves garlic
1 tsp Turkish chilli flakes
150ml olive oil
2 tsp dried oregano
Handful each fresh oregano and flat leaf parsley (finely chopped)
1 tbsp coarse sea salt
2 tbsp red wine vinegar
Spanish rice
1 each red and green pepper
1 onion
1 tomato
2 cloves of garlic
2 tbsp olive oil
100g finely diced chorizo
2 chicken stock cubes
2 mugs of paella rice
Salt and pepper to season
Method
Chimichurri
1. Make up the chimichurri by pounding the dry ingredients in a pestle and mortar, before adding the wet ingredients, or just by blitzing the lot in a food processor (I prefer the texture of the pestle and mortar)
Set aside the chimichurri.
Rice & Lamb
1. Make the rice by chopping up the vegetables nice and small and sauteeing them in the olive oil. When browned and softened add the chorizo and cook for a few minutes, add the stock cubes, the rice and enough boiling water to cover. Cook until the paella rice is softened and season, adding more water as necessary.
2. Fire up the grill to moderately hot, season the lamb and grill until the chops reach 62°C, making sure the fat sees the heat to crisp up, turn as necessary.
Plate up with the rice, place the chops on to rest, and drizzle over the chimichurri.