Mint and lamb are a taste marriage which sends tingles down my spine, but adding Bourbon to the mix... now we're talking! The Barnsley chop is a cross-section taken from right across the lamb's loin. It's big old size means it's ideal for this powerful recipe.
- 2 Barnsley Lamb chops
- 1 handful fresh mint leaves
- 3 tbsp sugar
- 2 tbsp Bourbon
- 3 tbsp red wine vinegar
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Preheat the grill to 200C.
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Place chops on direct heat.
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Allow to colour then flip the chops over.
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Remove from grill when the chops reach 60C.
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Whilst the chops are resting make your Mint Julip sauce by combining all ingredients in a blender and pulsing until smooth. Add a splash of water if you feel the sauce is too thick, it should be a pourable consistency.
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Heat the sauce until it reaches a boil and becomes thick.
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Remove sauce from heat and pour over lamb chops on your serve ware. Enjoy with golden roast potatoes.
Recipe Video
