Quick and satisfying dinner with Will Frankgate, head chef at The Blue Bell, Glinton

Barnsley chop from Will Frankgate at The Blue Bell, Glinton
Barnsley chop from Will Frankgate at The Blue Bell, Glinton
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As we’ve now come into spring there is nothing better than celebrating the seasonal change by enjoying a delicious lamb dish.

I’ve gone with the excellent Barnsley chop (or double chop as it is also known). This generous cut of meat is one of my favorites; it still has the bone in it and this is super for holding and infusing flavour whilst cooking.

You can source great Barnsley chops from your local quality butchers. We’re keeping within the season and pairing our lamb with new season potatoes and purple sprouting broccoli. This recipe is for two but can be easily adapted to suit more. It’s also a great option for a quick and satisfying dinner if you are limited on time as it can be prepared in under 30 minutes.

Ingredients: 2 x Barnsley chops, Sprig of Rosemary, 200g of new potatoes, 120g Purple sprouting broccoli (trimmed)

For your pesto: 20g Parsley - either Curly or flat leaf, 30g Pine Nuts, 1 Roasted garlic clove, peeled (see below), 20g Parmesan, Pinch of Salt, Twist of pepper, 125ml Virgin Olive Oil

Tools: Food processor, Frying pan (oven proof)

Method: Pre-heat your oven to 190°C. Firstly, place your new potatoes into a deep boiling pan with cold salted water and bring to the boil and simmer for 12 minutes.

Whilst waiting for your potatoes. Season your Barnsley chops with a tablespoon of the olive oil, salt and pepper.

Heat a frying pan on the stove for 2 mins until it becomes hot. Place the chops carefully into the pan and add the garlic clove whole (this is used to flavor the lamb and reserve for the pesto) and rosemary sprig. Start to brown for 2 mins on one side and then turn to finish the other side for another 2 mins. Now place into the oven for 8 minutes for medium rare or 12-15 minutes for well done if preferred. Remove the chops from the oven and leave to rest in the pan to keepwarm, whilst removing the garlic from the pan for the pesto. Discard the rosemary.

To cook your broccoli - Add your Broccoli to the potatoes when they are just underdone. Continue to cook for another 2-3 Minutes until both are cooked and tender. Drain and keep warm.

Next add the pesto 
ingredients to your food processor. Give the 
ingredients a good burst in the food processor until well pureed. Season with a 
little salt and pepper to taste.

Serve on nicely warmed plates. Add your potatoes first, place the chop alongside and then add the broccoli and dress with the pesto. Add a little of the juices from the pan if you wish for that extra depth of flavour.

Bon appetit!