Pan Fried Barnsley chops
Amanda
These Barnsley chops are pan fried lamb chops from the lamb loin. So easy to cook in10 minutes and so tender and tasty too.
Prep Time 5 minutes mins
Cook Time 10 minutes mins
Total Time 15 minutes mins
Course Main Course
Cuisine British
Servings 2
Calories 1090 kcal
- 2 350g Barnsley chops
- ½ teaspoon flaked sea salt
- ¼ teaspoon black pepper
- 1 tablespoon butter
- Oil
- Olive oil
- Rosemary
Chop the rosemary.
Put the chops in a dish rub with the olive oil on both sides.
Sprinkle on the rosemary, cover and leave to marinate in the fridge for 30 minutes or longer if you want to prepare ahead.
Take the meat out of the refrigerator 30 minutes before you are ready to cook.
Sprinkle the chops with salt and pepper.
Put the vegetable oil in a pan over a medium to high heat.
Add the chops for 4 -6 minutes each side, making sure that the saddle chops are well seared.
Turn the chops over and cook for a further 4 to 6 minutes.
Use tongs to sear the fat side down for a minute.
Add the butter to the pan and baste the chops.
Transfer the chops to a plate and loosely cover with foil.
Let the meat rest for 5 minutes to allow the juices to distribute before serving.
Calories: 1090kcalCarbohydrates: 1gProtein: 57gFat: 93gSaturated Fat: 41gPolyunsaturated Fat: 7gMonounsaturated Fat: 38gCholesterol: 260mgSodium: 785mgPotassium: 763mgFiber: 0.1gSugar: 0.4gVitamin A: 14IUCalcium: 63mgIron: 6mg
Keyword Barnsley chops, pan fried lamb chops, pan seared lamb chops