How to cook Barnsley chops

How to cook Barnsley chops: As the name suggests, the Barnsley chop originates from the Yorkshire mining town of Barnsley. The story goes that after a long day down the pits, the miners needed larger, more substantial chops to satisfy the appetite that a day of hard labour creates. To meet this demand, a local butcher decided to cut a double chop from the back of the lamb saddle, or short saddle, which includes both the loin and fillet meat. The result was a hearty feast fit for even the most ravenous miner.

In our opinion, a Barnsley chop is best cooked to a blushing medium, with a bit of time taken to render some of the fat that covers the chop, followed by a short resting period. Whether you’re pan-roasting or cooking on a barbecue (both excellent options), expect a total cooking and resting time of around 25-minutes.

1. Take the Barnsley chops out of the fridge, remove the packaging, pat dry with kitchen paper, place on a plate, and allow to reach room temperature.
2. Light the barbecue and let the coals burn down until they are ashed over and glowing.
3. Generously season the chops with sea salt.
4. Stand the chops upright on the grill with the fat side down. Use a pair of tongs to support them as they cook and begin to render the fat. This process requires patience, allowing up to 15-minutes over a low heat. Move the chops around regularly so all the fat has a chance to render evenly.
5. Once the fat is nicely browned and crisp, lay the chops flat on their sides and move to a hotter section of the grill. Cook for 5-7 minutes, flipping every 30-seconds. If the fat fuels flames that become too intense, briefly move the chops away from the grill to allow the flames to die down.
6. Once cooked, remove from the grill and let the chops rest for at least 10-minutes.
7. Carve away from the bone and enjoy!

• Glaze the Barnsley chops with a well-reduced lamb stock as they cook, brushing it on just before flipping. This will create a rich, umami glaze on the meat.
• For an aromatic seasoning, blitz a handful of deep-fried rosemary leaves with some sea salt and sprinkle over the chops after cooking.
• Allow plenty of time for the Barnsley chops to rest after cooking. Being on the bone, they truly benefit from a good resting period.

For a standout barbecue dish, George Ryle’s Barbecued Barnsley Chops Recipe with charred flat beans and black olive dressing is a must-try. The rich umami of the black olives beautifully enhances the tender, smoky lamb, while the charred beans introduce texture and a hint of bitterness that balances the flavours on the plate. Perfect for summer gatherings or a delicious weekend cookout.

Another fantastic pairing is a fresh potato salad dressed in a zesty green sauce loaded with mint and red wine vinegar – a classic accompaniment that brings a light, herbaceous contrast to the lamb’s depth. You could also serve with grilled courgettes or marinated tomatoes to add even more colour and fresh flavours to the dish.

For a heartier option, pair your chops with a side of buttery mashed potatoes or roasted new potatoes with rosemary. A drizzle of lamb jus or a dollop of mustard cream on the side adds extra richness and makes for a truly memorable meal.

Whether you keep it simple or go for bolder pairings, Barnsley chops are the perfect centrepiece for any outdoor feast.