(Serves 4)

Ingredients

4x Barnsley Chops

100g diced Chorizo

50g Broad Beans  

Salsa Verdi

25g Chervil

25g Tarragon

25g Mint

1 clove Garlic

1tsp Dijon Mustard

10g Capers

10g Gherkins

Method

To prepare the Salsa Verdi blitz all the ingredients in a blender with enough olive oil to obtain a paste like consistency. Season the lamb chops with salt and pepper and pan fry until pink. Fry the Chorizo in a hot pan to render off some fat then add the blanched picked broad beans. Serve the chops with the broad bean and chorizo mixture and dress with salsa Verdi.  

A Barnsley chop is a double sided chop cut through the saddle of the lamb. The flavour of the meat is terrific as it’s cooked on the bone, as is all meats when cooked this way. Works great with the spicy Chorizo sausage and the tart Salsa Verdi helps cut through the fat in the lamb. For dinner I would suggest some creamy garlic Dauphinoise potatoes to seve with it.