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    • Seasonal Specials
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    • Gallery
  • Recipes
    • A quick and tasty mix of…
    • Alfresco roast beef wraps with horseradish dressing
    • Barnsley chops with big chips and crushed peas
    • Lemon and thyme butter-basted roast chicken and gravy
    • Pot-roast pheasant with cider and bacon
    • Three-hour pork belly
  • My account
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Barnsley chops with big chips and crushed peas

paul cox
22 April 2020
by paul cox
Category Recipes

Ingredients

  • 2 lean lamb Barnsley (double loin) chops or single loin chops
  • 2 large baking potatoes, peeled and cut into very thick chips
  • 30ml/2tbsp olive oil
  • 45ml/3tbsp mint jelly, softened
  • 225g/8oz frozen peas
  • 12g/½ oz butter
  • 15ml/1tbsp freshly chopped mint

Instructions

  1. Preheat the oven to gas mark 6, 200C, 400F.
  2. Place the potatoes in a large non-stick roasting tray. Drizzle over the olive oil and toss together. Bake it in the oven for 35-40 minutes, turning it occasionally until golden brown and crisp.
  3. Preheat the grill. Place the chops on the grill pan and glaze with half the mint jelly. Grill for 6-8 minutes on each side, using up the glaze.
  4. Meanwhile, place the peas in a pan and bring to the boil, lower the heat to a simmer and cook for 6-8 minutes then drain. Lightly crush using a potato masher, stir in the butter and mint. Mix thoroughly.
  5. Serve the Barnsley chops, big chips and crushed peas all together.
https://www.qualityandexcellence.co.uk/barnsley-chops-with-big-chips-and-crushed-peas/

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