Double lamb or goat chops with a spicy-sweet mustard sauce.
Prep Time15 minutesmins
Cook Time15 minutesmins
Total Time30 minutesmins
Course: Main Course
Cuisine: American
Keyword: Lamb barnsley chops
Servings: 2People
Calories: 156kcal
Cost: 20
Equipment
1 heavy based saute pan such as a cast iron skillet
1 Blender
Ingredients
Chops
Barnsley ChopsI like to serve 2 per person
Kosher salt and fresh ground black pepper
Cooking oila small amount for browning the chops
Maple Mustard BBQ Sauce (Makes about 4 cups)
2dried guajillo chilies or 1 T chili powderthis is mostly for color and a touch of heat
1cuphot water
1teaspoononion powder
½teaspoonsalt
1cupmustardsuch as Dijon or American yellow mustard
2ozmaple syrup
4ozflavorless cooking oil or light olive oil
Instructions
Mustard Sauce (Optional)
Toast the chilies in a 300F oven until crisp, about 15 minutes. Cool the chilies, break off the stems, remove the seeds and discard.
Crumble the chilies and combine with the hot water in the blender. Puree the chilies and the water to make a smooth puree, then add the remaining ingredients except the oil. Finally, drizzle in the olive oil, transfer to a container and store.
Barnsley Chops
Season the chops with salt and pepper and allow to rest overnight. The next day, put the chops in a cast iron pan fat side down.
Turn the heat on and bring it up to high. Brown the chops on all sides, turn the chops a few times during the process. Turn the heat to medium high if you need.
Remove from the pan and allow to rest in a warm place for a few minutes. Serve with the sauce on the side.
A bowl of wilted collard greens makes a good accompaniment.
Notes
The mustard sauce is excellent here, but if you don't want to make it a wedge of fresh lemon will do just fine.