Gaynor's Yorkshire kitchen: Roasted Barnsley chops with potatoes and tomatoes on the vine
With the Easter weekend ahead Gaynor Faye launches our new food series. Today she’s making one of her favourites - a Barnsley Lamb Chop.
2 Large Barnsley chops
1 tbsp Thyme, roughly chopped
1 tbsp Rosemary, roughly chopped
4 Sprigs of Rosemary
Salt and Pepper to season
Small jar Baby pickled onions, drained.
2 tbsp vegetable oil
1 tbsp olive oil
2 large Potatoes, cut into small even cubes
1 Whole garlic, bulb cut in half
1 Large knob of butter
1 Packet of cherry tomatoes on the vine
1 Double packet of Pancetta, cubed
1 Packet Kalettes, sliced
200g Frozen Peas
Mint sauce and rosemary to garnish
1. Preheat oven to 180c
2. Rub fresh thyme, rosemary, sea salt and freshly ground black pepper in to the chops. Let stand whilst preparing everything else.
3. In a large non-stick frying pan heat a good glug of vegetable oil, wipe the cut edge of the garlic bulb around the pan then add diced potato and pickled onions, toss in pan until browned off. Add 2 sprigs of fresh Rosemary. Season and Transfer into a nice roasting dish.
4. Render fat off chops in the same frying pan, brown both sides then transfer to roasting tin with the potatoes. Add a good knob of butter and a sprig of rosemary to each chop.
5. Lay over cherry tomatoes and put in the oven for 20 mins to roast.
6. To make the Kalettes and peas side dish, discard the excess fat out the frying pan and cook the pancetta until browned. Add Kalettes and peas until cooked through.
Take lamb out of the oven to rest for 5 mins.
7. Serve the roasting dish at the table with a bowl of kalettes on the side.