Lamb Barnsley Chop Recipe with Mustard Sauce

Barnsley Chops are a sort of double loin chop made by cutting across the saddle. Made famous by the Brooklands Hotel, you can think of them as a double lamb chop made of two T-bone steaks put together.  They’re  easy to cut at home if you do home butchery. If you want to know how to cut your own, take a look at my post: The Barnsley Chop.

The chops are usually broiled or pan-fried and are easy to cook. If you can make a regular lamb chop, you can cook a Barnsley chop. Here I serve them with a spicy mustard barbecue sauce that’s a good compliment to any kind of meat.

Tips for success

Cooking Barnsley chops is different from typical lamb chops. You can broil them, but my favorite is starting them fat-side down in a pan

What to serve with Barnsley Chops

You can serve anything you’d usually serve with lamb saddle chops here. A simple saute of vegetables is great. Wilted greens like collards or kale are also very good.

This recipe is by James Beard award-winning Chef Alan Bergo, the Forager Chef. A chef from Minnesota, Alan is a culinary industry veteran, former chef of acclaimed Lucia’s Restaurant and the Salt Cellar. Author of The Forager Chef’s Book of Flora, he’s one of the most respected voices in the world of

foraging and wild food. He’s best known as the founder of Forager Chef, his website focused on wild ingredients that reaches millions of readers each year. Learn more about Chef Alan and his hunt for mushrooms, wild and obscure foods at foragerchef.com. 

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More Lamb Chop Recipes

Dry Rubbed Lamb Chops

Rosemary Crusted Lamb Loin Chops

Mushroom Crusted Goat Chops