Barnsley Chops With Cumberland Sauce

Tender double-sided lamb chops coated in herbs, pan-seared and oven-finished, served with a sweet and tangy port-based Cumberland sauce.

Lamb Main Course High Protein British Roast

Estimated Nutrition

Calories

960.1

kcal / serving

3840.4 kcal total

Carbs

35.6g

per serving

142.3 g total

Fat

60.6g

per serving

242.4 g total

Protein

68.2g

per serving

272.8 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

150

Redcurrant Jelly

Fruits

piece

Orange

zest cut into matchsticks, juiced

0.5

piece

Lemon

juice only

Liquids

Ruby Port

Meat

1500

Barnsley Chops

4 chops

NutsSeeds

tbsp

Thyme

freshly chopped

tbsp

Rosemary

freshly chopped

tbsp

Mint

freshly chopped

tsp

Sea Salt

pinch

Black Pepper

freshly ground, to taste

OilsFats

tbsp

Sunflower Oil

Vegetables

piece

Stem Ginger

drained and cut into very fine strips

Method

Mix herbs, salt, and pepper in a bowl and rub thoroughly into both sides of each chop.

Boil orange zest in 250ml water for 10 minutes, then drain and set aside.

Simmer orange juice, port, redcurrant jelly, and lemon juice until the jelly dissolves.

Stir in the orange zest and ginger, simmering for 3 minutes until syrupy, then cool.

Preheat the oven to 180°C.

Fry chops in oil over high heat for three minutes per side until browned.

Brown the fat for 3 minutes, then roast in the oven for 6 to 10 minutes.

Rest chops for five minutes before serving with the warm Cumberland sauce and fresh herbs.