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Recipe: Barnsley Chops with Fruit and Oil Sauce


300ml/ half pint cranberry juice
1 small punnet raspberries
1 large, juicy peach, destoned and sliced
About 2 tbsp olive oil
2 tbsp walnut oil
3 tbsp lemon juice
Salt and freshly ground black pepper
1 Barnsley chop per person (as long as you're seriously hungry)
Large spring rosemary
100g/ 3 1/2 oz walnuts


Put the juice and fruit in a saucepan, bring to the boil and simmer until reduced by half. Allow to cool, blend until smooth then whisk in 2 tablespoons of olive oil, all the walnut oil, lemon juice, a twist or two of pepper and a pinch of salt. Keep warm.

Pre-heat the griddle pan or grill. Brush the chops with olive oil. Put the rosemary on top and cook for 10-15 minutes turning once.

Meanwhile, dry fry the walnuts. Put each chop on a warm plate with the sauce on the side and sprinkle with the walnuts. Serve with potatoes and some greens.

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