I always feel Barnsley chops are a bit of a treat dinner. I don’t have them very often, but when I do I like to make a really nice sauce with them. This sauce is loosely based on stroganoff. I have a slight addiction to paprika and pepper so you may want to half the quantities. Resting the lamb is really important as it relaxes making it tender and it also means the juices run into the loosened meat, keeping it extremely moist. The sauce is lovely and smokey (my taste). The sour cream adds a bit of acidity and is much lighter and skinnier than cream.

Ingredients (serves 2)

• 2 Barnsley lamb chops
• Salt and pepper
• 1 tbsp oil
• 1 large or 2 small shallots, peeled and finely diced
• 2 garlic cloves, peeled and finely sliced
• 1 tbsp smoked sweet paprika
• 1/2 tbsp hot smoked paprika
• 1 tbsp tomato purée
• 300ml stock, I used lamb
• 2 tbsp light sour cream
• 1 tbsp Dijon mustard
• 1/2 tsp fresh black pepper
• Splash of Worcestershire sauce, you could add 1/2 tsp marmite instead, both optional
• Sea salt to taste, I didn’t use any as my stock had enough

Directions

1. Pre heat oven to 200 degrees fan,
2. In an oven proof frying pan, heat the tbsp of olive oil. Season the lamb chops and brown for 2 minutes on each side. Using a pair of tongs, position the chops so the fat can start to brown and render.
3. Pop in the oven and cook for 10 minutes. Remove from oven and set aside on a chopping board. Loosely cover with foil and leave to rest while you make the sauce.
4. In the same pan leave about a tbsp of the lamb fat juices. Add the shallot and cook over a medium heat for about 3 minutes or until they go translucent and soften. Add the garlic slices and cook for another minute so the garlic is fragrant.
5. Turn the heat up slightly and add the paprikas give them a good stir so the coat the shallots and garlic and cook them off for about 30 seconds . Do the same with the tomato purée.
6. Pour in the stock, bring it to the boil. Turn the heat down to medium high and let it bubble away reducing for 4 to 5 minutes.
7. Stir in the sour cream, mustard, pepper and Worcestershire sauce. Have a taste and add some salt if needed.
8. Turn the heat to low. Add the chops and any resting juices into the pan, so the lamb gently warms through, serve with your favourite side. Enjoy 😊