Preparation: 30 minutes
Cook time: 3 hours
This is our homage to the Barnsley original, the Brooklands Hotel dish in which a large double lamb chop is slow cooked in a rich gravy and served with minted potatoes and vegetables.
1. Heat the oven to 150°C.
2. Heat a heavy-based casserole dish over a high heat. Season the chops with a little salt and pepper. Add tbsp olive oil to the pan and sear the chops for 2 minutes each side, just to add some colour. Use a pair of tongs to hold the chops fat-side down in order to caramelise it a little. Remove the chops from the pan and set to one side.
3. Turn the heat under the casserole dish down to medium and add the remaining 1 tbsp olive oil. Add the butter, let it foam a little, then add the onion and saute for 5 minute or so until soft, slightly caramelised and slightly sweet. Add the garlic and cook for 2 more minutes, stirring constantly so that the garlic doesn't colour. Add the wine and stock then turn the heat up, and allow the liquid to simmer until reduced by one-third.
4. Once the liquid has reduced, add the cornflour mix, dried mint and Worcestershire sauce, and stir well until the gravy has thickened. Return the chops to the casserole dish. Add a lid and place in the oven to cook for two hours. Turn the chops halfway through the cooking time, and remove the lid for the final 30 minutes - this will help to caramelise the chops.
5. Remove the chops to a warm plate while you finish the gravy. Allow the sauce to stand for 1 minute and skim off most of the fat. Place the pot over a high heat, add the redcurrant jelly and reduce the sauce by half. Taste, add salt if you feel it is needed. Briefly return the chops to the sauce to warm and coat them with the sauce, then serve with plenty of potatoes and veg.
2 Barnsley chops
Salt and pepper
2 tbsp olive oil
1 red onion, finely sliced
1 clove garlic, minced or finely chopped
300ml red wine
300ml lamb or chicken stock
1 tbsp Worcestershire sauce
1/2 tsp dried mint
1 tsp cornflour mixed with 40ml cold water
2 tsp redcurrant jelly