BARNSLEY CHOPS WITH CUMIN AND CORIANDER

BARNSLEY CHOPS WITH CUMIN AND CORIANDER

If you’re stuck for a weeknight tea, Barnsley chops are great – for a start, they’re double chops so they satisfy the hungriest of appetites and their naturally sweet fat keeps them succulent and tasty. Adding the cumin and coriander, as well as the zing of orange zest at the end, makes a simple dinner a bit more special.

INGREDIENTS

SERVES: 2

2 tbsp cumin seeds

2 tbsp coriander seeds

2 thick Barnsley chops

Vegetable oil, for cooking

Generous knob of butter

Juice of ½ lemon

Finely grated zest of 1 small orange, to garnish

Salt and freshly ground black pepper

To serve:

Couscous, potatoes or rice and some simple steamed greens

METHOD

1: In a dry frying pan, toast the cumin and coriander seeds until lightly toasted – about 3 minutes. Be careful not to burn them. Remove from the heat and transfer to a plate to cool. Crush the seeds in a pestle and mortar then sieve them on to a plate to get rid of any woody bits. Push one side of each Barnsley chop into the spice mixture and make sure it gets a good coating. Season with salt and pepper.

2: Warm a large, non-stick frying pan over a medium heat and pour in a little oil. When hot, place the lamb chops in the pan, outer-skin-and-fat-side down, so they look as if they are standing up on their sides. Hold them in place with tongs or clean fingers and cook until the fat runs out and the skin starts to brown. Pour the lamb fat into a bowl, cover and refrigerate. You can use the fat for all kinds of things, including the dressing for the Courgette and feta salad

3: Place the chops, seasoned-side down, in the pan and cook for 8–10 minutes until dark brown and caramelised. Turn the chops over and cook for a further 2–3 minutes for medium-rare lamb. Add the butter and squeeze in the lemon juice. When the butter has melted, baste the chops then remove them from the pan and leave to rest for 5 minutes on a warm plate.

4: Place each chop on a warm serving plate, sprinkle over some orange zest then serve with couscous, potatoes or rice and greens alongside.

Share this Recipe

  • facebook
  • twitter
  • email

Print

  • print

INGREDIENTS

SERVES: 2

2 tbsp cumin seeds

2 tbsp coriander seeds

2 thick Barnsley chops

Vegetable oil, for cooking

Generous knob of butter

Juice of ½ lemon

Finely grated zest of 1 small orange, to garnish

Salt and freshly ground black pepper

To serve:

Couscous, potatoes or rice and some simple steamed greens

METHOD

1: In a dry frying pan, toast the cumin and coriander seeds until lightly toasted – about 3 minutes. Be careful not to burn them. Remove from the heat and transfer to a plate to cool. Crush the seeds in a pestle and mortar then sieve them on to a plate to get rid of any woody bits. Push one side of each Barnsley chop into the spice mixture and make sure it gets a good coating. Season with salt and pepper.

2: Warm a large, non-stick frying pan over a medium heat and pour in a little oil. When hot, place the lamb chops in the pan, outer-skin-and-fat-side down, so they look as if they are standing up on their sides. Hold them in place with tongs or clean fingers and cook until the fat runs out and the skin starts to brown. Pour the lamb fat into a bowl, cover and refrigerate. You can use the fat for all kinds of things, including the dressing for the Courgette and feta salad

3: Place the chops, seasoned-side down, in the pan and cook for 8–10 minutes until dark brown and caramelised. Turn the chops over and cook for a further 2–3 minutes for medium-rare lamb. Add the butter and squeeze in the lemon juice. When the butter has melted, baste the chops then remove them from the pan and leave to rest for 5 minutes on a warm plate.

4: Place each chop on a warm serving plate, sprinkle over some orange zest then serve with couscous, potatoes or rice and greens alongside.

Share this Recipe

  • facebook
  • twitter
  • email

Print

  • print

SEEN IN

book

TOM KERRIDGE’S BEST EVER DISHES (2014)

Showing you how to cook the best ever versions of the kind of food we all love to eat. Some great crowd-pleasing dishes, packed with flavour.

Buy Book