Equipment
Ingredients
Lamb
- 2 barnsley chops, room temperature
- 15 ml grapeseed oil
- 30 g unsalted butter, cubed
Spice Crust
- 4 g cumin seeds
- 3 g coriander seeds
- 5 g sea salt flakes
- 2 g black peppercorns
Finishing
- 1 lemon, halved
- 1 orange
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 1200 kcal
- Protein
- 66 g
- Carbohydrates
- 8 g
- Fat
- 102 g
- Fiber
- 2 g
- Sugar
- 1 g
- Sodium
- 1195 mg
- Saturated Fat
- 42 g
- Trans Fat
- 4 g
- Monounsaturated Fat
- 27 g
- Polyunsaturated Fat
- 9 g
- Cholesterol
- 275 mg
- Potassium
- 1057 mg
- Calcium
- 137 mg
- Iron
- 6.6 mg
- Magnesium
- 79 mg
- Phosphorus
- 605 mg
- Zinc
- 8.7 mg
- Vitamin A
- 162 mcg
- Vitamin C
- 27 mg
- Vitamin D
- 0.3 mcg
- Vitamin E
- 4.3 mg
- Vitamin K
- 3 mcg
- Vitamin B6
- 0.5 mg
- Vitamin B12
- 4.6 mcg
- Thiamin
- 0.34 mg
- Riboflavin
- 0.56 mg
- Niacin
- 15.9 mg
- Folate
- 6 mcg
- Water
- 193 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Place a dry frying pan over medium heat. Add cumin and coriander seeds and toast for 1-2 minutes until fragrant and slightly darkened. Remove immediately to stop cooking.
Transfer toasted seeds and black peppercorns to a mortar and pestle. Crush coarsely—do not grind to a fine powder; you want texture. Mix in the sea salt flakes.
Pat the lamb chops very dry with paper towels. Score the fat band vertically every 1cm to prevent curling. Press the spice mixture firmly onto all sides of the meat.
Heat the oil in the frying pan over medium heat. Using tongs, stand the chops vertically on their fat edge. Cook for 3-4 minutes to render the fat and crisp the skin.
Lay the chops flat. Sear for 3-4 minutes on the first side until a deep golden crust forms. Avoid moving them unnecessarily to maintain the spice crust.
Flip the chops. Add the cubed butter to the pan. Once foamy, tilt the pan and spoon the hot butter over the chops continuously (basting) for another 3-4 minutes.
Check internal temperature. Remove chops when they reach 52°C (125°F) for medium-rare or 57°C (135°F) for medium. The temperature will rise during resting.
Transfer chops to a warm plate and rest for at least 8 minutes. Just before serving, squeeze fresh lemon juice over the meat and grate fresh orange zest generously over the top.
Chef's Notes
- Temper the meat: Take the chops out of the fridge 45 minutes before cooking to ensure even cooking.
- The Barnsley chop is a double-loin cut, meaning it is thicker than a standard chop. Basting with butter is essential to cook the center gently without burning the spice crust.
- Do not skip the orange zest; the oils in the zest bind with the coriander seeds to create a flavor profile similar to Belgian wheat beer, which cuts through the gaminess of the lamb.
- Resting is non-negotiable for this cut. If you cut into it immediately, the juices will run out and the meat will be dry.
- If the chops are exceptionally thick (over 4cm), you may need to finish them in a 180°C oven for 5 minutes after searing.
Storage
Refrigerator: 3 days — Store in an airtight container. Reheat gently to avoid overcooking.
Freezer: 2 months — Texture may degrade upon thawing; fresh preparation is highly recommended.
Reheating: Reheat in a 150°C oven covered with foil until warmed through.
Troubleshooting
Spices are burnt and bitter
Cause: Pan was too hot when searing or spices were ground too fine
Fix: Scrape off the burnt crust and add fresh zest/salt
Prevention: Use medium-high heat rather than high; keep spice grind coarse
Fat is chewy and white
Cause: Fat cap was not rendered long enough before searing the meat
Fix: Sear just the fat edge again briefly before serving
Prevention: Spend extra time standing the chop on its edge at the beginning
Cultural Context
The Barnsley chop originates from the mining town of Barnsley in Yorkshire, dating back to the mid-19th century. It serves as a hearty meal intended for hungry workers. This recipe modernizes the classic British cut with aromatic spices that nod to the historical spice trade routes influencing modern British cuisine.
