Pan-Fried Lamb Barnsley Chops with Mustard Sauce
Double lamb or goat chops with a spicy-sweet mustard sauce.
Servings: 2 People
Calories: 156kcal
Cost: 20
Equipment
- 1 heavy based saute pan such as a cast iron skillet
- 1 Blender
Ingredients
Chops
- Barnsley Chops I like to serve 2 per person
- Kosher salt and fresh ground black pepper
- Cooking oil a small amount for browning the chops
Maple Mustard BBQ Sauce (Makes about 4 cups)
- 2 dried guajillo chilies or 1 T chili powder this is mostly for color and a touch of heat
- 1 cup hot water
- 1 teaspoon onion powder
- ½ teaspoon salt
- 1 cup mustard such as Dijon or American yellow mustard
- 2 oz maple syrup
- 4 oz flavorless 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.
Nutrition
Serving: 1Chop | Calories: 156kcal | Carbohydrates: 26g | Protein: 5g | Fat: 15g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Sodium: 1954mg | Potassium: 261mg | Fiber: 6g | Sugar: 19g | Vitamin A: 88IU | Vitamin C: 1mg | Calcium: 114mg | Iron: 2mg