Barnsley Chop from On The Menu: Seasonal Recipes for a Culinary Life by James Mackenzie
This is the first signature dish that I developed at The Pipe and Glass. The Barnsley chop is a cut through the saddle, sometimes called a double lamb chop as i
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Cooking tools:
- Pot
- Colander
- Slotted spoon
- Stove
- Chef's knife
- Cutting board
- Mixing bowl
- Whisk
- Saucepan
- Skillet
- Tongs
- Measuring spoon
- Spoon
- Plate
Ingredients
- 4 tblsp white wine vinegar
- 4 tblsp rapeseed oil
- 1 tsp cayenne pepper
- 1 tsp chopped parsley
- 4 tblsp mint, roughly chopped
- 4 tblsp nettles, blanched and roughly chopped
- 2 tblsp strong English mustard
- 200 ml whipping cream
- 50 g butter
- 4 tblsp white breadcrumbs
- a little chopped rosemary
- salt
- pepper
- dash of brandy
- 4 lamb kidneys
- 4 Barnsley chops
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