Search

  Home
  Cook
  Watch
  Read
  Marketplace
  Subscribe
  News
  BBQ Magazine
  Say Hello
 

Join us on      

@thebbqmag for all

MENU
 

 

Barnsley Lamb Chops with Spanish-style rice and chimichurri

A Barnsley chop is a beautiful thing, a wing of juicy tender lamb with butterfly handles for you to grab hold of, and when you nail the crispy fat, oh boy, it’s wonderful.

 Marcus Bawdon   Winter 2020 Join us on        @thebbqmag

 #MarcusBawdon #Chimichurri #LambChops

 

~ advertisement | continue reading below ~

 

 

 

Here I serve them up with some Spanish-style rice and chimichurri.

 

 

  • 6 Barnsley Lamb chops

 Chimichurri

  • 2 cloves garlic
  • 1 tsp Turkish chilli flakes
  • 150ml olive oil
  • 2 tsp dried oregano
  • Handful each fresh oregano and flat leaf parsley (finely chopped)
  • 1 tbsp coarse sea salt
  • 2 tbsp red wine vinegar

Spanish rice

  • 1 each red and green pepper
  • 1 onion
  • 1 tomato
  • 2 cloves of garlic
  • 2 tbsp olive oil
  • 100g finely diced chorizo
  • 2 chicken stock cubes
  • 2 mugs of paella rice
  • Salt and pepper to season


 

 

  1. Make up the chimichurri by pounding the dry ingredients in a pestle and mortar, before adding the wet ingredients, or just by blitzing the lot in a food processor (I prefer the texture of the pestle and mortar)

Set aside the chimichurri...

  1. Make the rice by chopping up the vegetables nice and small and sauteeing them in the olive oil. When browned and softened add the chorizo and cook for a few minutes, add the stock cubes, the rice and enough boiling water to cover. Cook until the paella rice is softened and season, adding more water as necessary.
  2. Fire up the grill to moderately hot, season the lamb and grill until the chops reach 62°C, making sure the fat sees the heat to crisp up, turn as necessary.
  3. Plate up with the rice, place the chops on to rest, and drizzle over the chimichurri.


 

 

All Recipes

 

Reviews

We'd love to hear your feedback on this recipe! Why not be the first to review it?

note your review will not appear immediately upon submission

 

 

 

 

There are no videos linked to this story

 

There are no audio files linked to this story

 

There are no videos linked to this story

 

~ advertisement ~

 

 

Still hungry?

 

Get BBQ insights

Join our mailing list to be kept up-to-date with everything that is going on at BBQ HQ.

Every now and again, we'll email you the latest BBQ news, new recipes to try, BBQ community news, and a preview of what is coming in our next edition.

Simply fill in the form opposite - we wont bombard you with click bait, and you can opt out at any time.

 
 
 
 
 

 

 

 

 

Copyright ©2021 The BBQ Magazine. All rights reserved. The BBQ Magazine is a company registered in England and Wales with company number 13094123.