barnsley chop with redcurrant sauce
Ingredients
- 2 Barnsley chops about 300g each
- 100 ml red wine or other wine. Water would be fine too
- 400 ml chicken stock
- 1 tablespoon redcurrant jelly
Instructions
- 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 3 minutes. Flip on the other side and cook for another 5 - 7 minutes. This will vary greatly from chop to chop. Cook until the internal temperature when tested with a probe reaches 55C for rare, 60C for medium. Rest on a warm plate or board while you make the sauce.
- Turn the heat back up and add the red wine. Use this to pick up the crusty bits on the bottom of the pan. Bubble away until reduced to almost nothing. Add the stock and bubble furiously until syrupy, add redcurrant jelly, check for seasoning and pour over the lamb. Serve with chips and broccoli