Takes 40 minutes
Barnsley chops are a treat as they are from the best part of the lamb, the saddle. Do not be worried by the use of anchovies in this recipe; it's a combination that works really well and has been used since Roman times. Anchovies cut through the richness and reveal new flavours in the lamb.
- In a small blender, or with a pestle and mortar, mix the garlic, rosemary, anchovies, pepper and olive oil.
- Heat the grill to high. Smear the paste all over the chops and grill for 6 to 8 minutes on each side. Serve with redcurrant jelly.
Barnsley chops, approx. 375g each
1 head of garlic, cloves separated and peeled
Leaves from 4 sprigs of rosemary
4 salted anchovy fillets
Freshly ground black pepper
4 tbsp olive oil