Savour the rich flavours of Barnsley Chops. This simple and flavourful pan-fried lamb recipe will surely delight your taste buds!
This is no ordinary lamb chop. It is a double-sided chop cut from the saddle of lamb. Served with fresh vegetables and potatoes, it makes a hearty meal for meat lovers.
How to cook Barnsley Chops
In this quick video, we show you how easy it is to prepare and cook the perfect Barnsley chop.
Or continue reading below for a more detailed breakdown of the ingredients, equipment and cooking tips for a double loin chop.
You will need these ingredients, along with some optional extras and substitutions.
A barnsley chop is cut across the saddle of lamb (check out our saddle roast lamb to see the full joint), sometimes referred to as a double loin chop or saddle chop.
Look for a nice thick meaty chop, at least an inch thick for the best results.
We like to add the oil to the chop rather than the pan. A neutral oil like light olive oil, sunflower or vegetable oil is perfect for this dish.
For a richer result, you could use butter instead. Add the butter to the pan after searing the fat edge.
Salt and Pepper
A generous amount of salt and freshly ground black pepper, is all that is needed to season a barnsley chop. But we have included some extra seasoning ideas for you to experiment with.
Herbs are optional, but add some dried herbs when adding salt and pepper for that extra layer of flavour. We like to add mint for a classic pairing with lamb. However, thyme, oregano and rosemary can be used instead.
You can add a pinch of your favourite spice to the barnsley chop before cooking, try chilli flakes, smoked paprika or cumin.
Adding a rub to the chop before cooking will add an extra depth of flavour. Available to buy from most supermarkets or butchers. Or create your own using your favourite herbs, spices and seasonings.
To cook these pan-fried loin chops you will need a non-stick heavy-based frying pan or skillet. A pair of kitchen tongs also come in handy to hold the chops fat side down when pan frying.
Now we will go through the steps to follow to cook barnsley chopsThe full instructions can be found on the recipe card. Jump to Recipe
How to prepare barnsley chop
For best results, remove from the fridge at least 30 minutes before cooking to allow the meat to come to room temperature.
Remove from packaging and pat dry the Barnsley chops with a kitchen paper towel.
Brush or rub olive oil on both sides of the two chops.
Season each barnsley chop with salt and ground black pepper on both sides. If using any dried herbs, spices or rubs, add them now too.
Heat the frying pan over high heat. Hold the lamb chops up right in tongs fat side down, place into the pan and cook just the fat for 5 minutes to sear / render the fat.
This method helps to create a tasty crust on the fat edge of the chops and provides some fat in the pan to continue cooking barnsley chops. Lower to medium-high heat.
We think the perfect barnsley chop is when it is cooked medium rare, but if you want it more well-done, cook it for longer. Use the tongs to turn the chops.
Cook the barnsley chop for 4-5 minutes on each side.
If you prefer your chops cooked medium, cook for 6-7 minutes on each side.
For well done chops you will need to cook for an additional 8-9 minutes on each side.
Cooking Time Chart
Here is a handy Barnsley Chop cooking time chart. Adjust timings to suit the thickness and doneness of your loin chop.
|Barnsley Chop Cooking Time||Medium-Rare||Medium||Well-Done|
|1.5 inch chop||4-5 min |
on both sides
|6-7 min |
on both sides
|8-9 min |
on both sides
Remove the pan from the heat and allow the lamb chops to rest for 5 minutes before serving. If not serving the barnsley lamb chop, cover with foil immediately to keep warm.
We recommend pairing these succulent Pan Fried Lamb Barnsley Chops with a delicious pea puree, sweet potato fries and garlic mushrooms for the perfect meal. Our red wine jus also goes great with lamb.
📖 Step by Step Recipe
Barnsley Chop - Double Loin Lamb Chop
- 2 Barnsley Chops thick cut - approx 350g each
- ½ tablespoon Olive Oil
- 1 teaspoon Pepper
- 1 teaspoon Salt
Optional - see notes for suggestions.
- 1 teaspoon Dried Mint or other dried herbs
- Dried Spices
- Pat dry the 2 Barnsley Chops with a kitchen paper towel.
- Brush or rub ½ tablespoon Olive Oil over both sides of chops.
- Season the oiled chops with a mixture of 1 teaspoon Pepper , 1 teaspoon Salt , and if you want extra seasoning as more dried herbs, Dried Spices or meat rubs. We use 1 teaspoon Dried Mint.
- Heat frying pan over high heat, no need for oil. Hold the lamb chops up with kitchen tongs and render the lamb fat for 5 minutes.
- Lower to medium heat. Instructions for Medium- Rare (see notes for medium or well done)Cook for 4 - 5 minutes on one side.
- Flip and cook for 4 -5 minutes on the other side.
- Remove the pan from heat and rest the chops in the remaining heat for 5 minutes to allow the juices to redistribute.
- Serve with desired sides; we had sweet potato fries and garlic mushrooms.
- Mint pea puree is a great sauce to serve with them or red wine jus.
Optional SeasoningsBarnsley Lamb Chops taste great seasoned with salt and pepper or add extra flavours using herbs, spices or rubs.
HerbsHerbs are optional, but add some dried herbs when adding salt and pepper for that extra layer of flavour. We like to add mint for a classic pairing with lamb. However, thyme, oregano and rosemary can be used instead.
SpicesAdd a pinch of your favourite spice to the Barnsley chop before cooking; try chilli flakes, smoked paprika or cumin.
RubsDry Rubs are available to buy at supermarkets or butchers or create your own using a mixture of your favourite spices, herbs and seasonings.
Cooking TimeThese are the cooking times to follow for a 1.5 inch lamb chop
Medium-RareCook the barnsley chop for 4-5 minutes on each side.
MediumIf you prefer your chops cooked medium, cook for 6-7 minutes on each side.
Well doneFor well done chops you will need to cook for an additional 8-9 minutes on each side.
A barnsley chop is best eaten freshly cooked on the day. However, if you have leftover chops, store them in an airtight container and place them in the fridge for up to 2 days.
To reheat the leftover barnsley chops, add back to a hot pan and cook for 1-2 min on each side. Here are some other lamb chop reheating methods.
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