Spiced-Up Barnsley Chops

Hearty citrus-infused lamb chops coated in toasted cumin and coriander, pan-seared to perfection and basted with butter and lemon.

Cook Time

20 mins

Produces

2 people

Allergies

Vegetarian

Vegan

Dairy Free

Gluten Free

Ingredients

Dairy

25
g

Butter

knob of butter

Fruits

0.5
piece

Lemon

juice only

1
piece

Orange

zest only, to serve

Meat

2
piece

Barnsley Chops

thick cut

NutsSeeds

2
tbsp

Cumin Seeds

2
tbsp

Coriander Seeds

1
pinch

Salt

to taste

1
pinch

Black Pepper

freshly ground, to taste

OilsFats

1
tbsp

Vegetable Oil

for cooking

Steps

Toast cumin and coriander seeds in a dry pan for 4 minutes until fragrant.
Crush seeds in a mortar and pestle then sieve onto a plate.
Press one side of each chop into the spices and season with salt and pepper.
Fry the fatty edges of the chops in oil until golden-brown.
Remove excess fat and fry the chops seasoned-side down for 10 minutes.
Flip the chops, add butter, and fry for 3 minutes while basting with lemon juice.
Serve the chops drizzled with pan juices and topped with orange zest.