We have plenty of Hampshire Lamb available, with Barnsley Chops being a particularly good cut.  The Barnsley Chop is a double chop that comes from the saddle of lamb.  As a result it is tender, but full-flavoured with the benefit of being cooked on the bone.  Essentially it is the lamb version of a T-Bone steak.

Recipe: Barnsley Chops with Minted Pea Mash


  • 2 Barnsley lamb chops (thick, double loin chops)
  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1 tablespoon fresh rosemary, finely chopped
  • 1 tablespoon fresh thyme, finely chopped

    For Minted Pea Mash:

  • 2 cups frozen peas
  • 2 tablespoons butter
  • 2 tablespoons fresh mint leaves, chopped
  • Salt and pepper, to taste


  1. Prepare the Lamb Chops: Remove the lamb chops from the refrigerator and let them sit at room temperature for about 30 minutes before cooking. This helps to ensure even cooking.
  2. Seasoning: 
  3. Marinating:
  • In a small bowl, combine the minced garlic, chopped rosemary, chopped thyme, olive oil, salt, and black pepper to create a marinade
  • Brush the lamb chops on both sides with the prepared marinade. Allow them to sit for about 10-15 minutes to absorb the flavors.
  1. Grilling the Chops:
  • Preheat your grill or stovetop grill pan over medium-high heat.
  • Place the marinated lamb chops on the preheated grill. Grill for about 4-6 minutes per side for medium-rare doneness, or adjust the cooking time according to your preference.
  • Cooking times may vary depending on the thickness of the chops and the heat of your grill. Use a meat thermometer to ensure the desired doneness:
    • Medium-rare: 145°F (63°C)
    • Medium: 160°F (71°C)
    • Well-done: 170°F (77°C)
  1. Minted Pea Mash:
  • While the lamb chops are grilling, prepare the minted pea mash. In a pot of boiling salted water, cook the frozen peas for about 3-4 minutes, or until tender. Drain well.

Mashing Peas:

  • Transfer the cooked peas to a bowl and mash them using a potato masher or fork.
  • Stir in the butter and chopped mint leaves. Season with salt and pepper to taste. Mix well until the butter is melted and the peas are well combined with the mint.

Once the lamb chops are cooked to your desired doneness, remove them from the grill and let them rest for a few minutes. Serve the grilled Barnsley chops alongside a generous spoonful of minted pea mash on each plate. Garnish the dish with additional fresh mint leaves for a burst of color and flavor.