barnsley chop with redcurrant sauce
  1. Get a frying pan over a very high heat and season the lamb generously with salt and pepper and rub with olive oil.
  2. Place the lamb fat side down for a couple of minutes until crisp. Turn the heat down to medium, flip on to one side and cook for 5 minutes. Flip on the other side and cook for another 7 – 10 minutes. This will vary greatly from chop to chop. Cook until the internal temperature when tested with a probe reaches 60C for rare, 65C for medium. Rest on a warm plate or board while you make the sauce.
  3. Turn the heat back up and add the red wine. Use this to pick up the crusty bits on the bottom of the pan. Add the redcurrant jelly and stock and bubble furiously until syrupy, check for seasoning and pour over the lamb. Serve with chips and broccoli.