Barnsley Chops with Black Garlic & Green Beans Almondine

Featuring succulent double loin lamb chops marinated in a rich blend of mashed black garlic and fresh rosemary, then pan-seared to perfection. Accompanied by a luscious balsamic vinegar reduction and served alongside tender green beans almondine. This recipe promises an unforgettable dining experience, pairing the robust taste of lamb with the subtle sweetness and umami of black garlic, all balanced by the tangy balsamic glaze.

INGREDIENTS

for Barnsley Chops:

2 Barnsley lamb chops
4 cloves of black garlic, finely mashed
2 tablespoons olive oil
2 sprigs of fresh rosemary, leaves finely chopped
Salt and black pepper, to taste
2 tablespoons balsamic vinegar
1 teaspoon honey
1 tablespoon unsalted butter

for Green Beans Almondine:

200g fresh green beans, trimmed
2 tablespoons sliced almonds
1 tablespoon butter
1 small garlic clove, minced
Salt and pepper, to taste
Lemon juice, a squeeze

METHOD

Method for Barnsley Chops:

Marinate the Chops: Combine the mashed black garlic, olive oil, chopped rosemary, salt, and pepper in a bowl. Rub this mixture over the Barnsley chops, ensuring both sides are well coated. Let them marinate for at least 30 minutes or overnight in the refrigerator.
Cook the Chops: Heat a frying pan or skillet over medium-high heat. Cook the chops for about 4-5 minutes on each side for medium-rare, or adjust according to your preference.
Prepare the Sauce: Remove the chops and in the same pan, add balsamic vinegar and honey. Stir to mix and reduce slightly, then whisk in the butter to create a glossy sauce.
Serve: Place the chops on plates, drizzle with the balsamic-black garlic sauce, and serve hot.

Method for Green Beans Almondine:

Cook Green Beans: Boil a pan of salted water and blanch the green beans for about 3-4 minutes until they are bright green and tender-crisp. Drain and plunge them into ice water to stop the cooking process.
Toast Almonds: In a skillet, toast the sliced almonds over medium heat until they're golden brown and fragrant. Remove and set aside.
Sauté Garlic: In the same skillet, melt butter over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.
Combine: Add the green beans to the skillet, tossing to coat with the garlic butter. Cook for an additional 2 minutes until they are heated through.
Finish: Season with salt and pepper, add the toasted almonds, and a squeeze of lemon juice. Toss everything together and serve.

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Black Garlic Bulb

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Yorkshire Lamb Barnsley Chops – 2 x 250g

£14.75

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Sides:

Roasted Root Vegetables: Carrots, parsnips, and beetroots, roasted until caramelized, can add sweetness and a hearty element to balance the savoury chops.
Creamy Mashed Potatoes: A classic side for lamb, the creaminess of the potatoes pairs beautifully with the richness of the meat and the complexity of the sauce.
Grilled Asparagus: Lightly grilled with a drizzle of olive oil and a sprinkle of sea salt, asparagus can add a fresh and slightly crispy contrast.
Couscous Salad: A light and fluffy couscous salad with fresh herbs, cherry tomatoes, and a lemony dressing can offer a refreshing and slightly tangy counterpoint to the dish.
Polenta: Creamy polenta can serve as a soft base that complements the bold flavours of the lamb and the tanginess of the balsamic reduction.

Additional Ingredients:

Fresh Herbs: Thyme, parsley, or mint not only add freshness but also bridge the flavours between the main dish and the sides.
Nuts: Toasted pine nuts or walnuts can be sprinkled over the sides for added crunch and nuttiness.
Cheese: A sprinkle of feta or goat cheese over your vegetables or salads can introduce a creamy tang that contrasts nicely with the lamb.
Lemon Zest: A touch of lemon zest can brighten up the sides, especially the green beans or the salads, adding a zesty note.

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Grid Iron Gourmet

Preparation Time: Active Prep Time: 15 minutes Marination Time: 30 minutes to overnight (optional but recommended)

Cooking Time: 20-22 minutes

Hot Tips

Marinating: Marinating the chops can add flavour and tenderness, especially for grilling or roasting.
Internal Temperature: For lamb, medium-rare is achieved at an internal temperature of about 57-60°C (135-140°F). Always use a meat thermometer to ensure your preferred doneness.
Resting: Resting the meat before serving is crucial for retaining juices and ensuring tenderness.

Pairings

Wine Pairings:

Red Wine: A medium to full-bodied red wine like Merlot, Syrah, or Rioja can stand up to the richness of the lamb. These wines have the structure and fruitiness to complement the savoury and sweet notes of the dish.
Pinot Noir: If you prefer something lighter, a Pinot Noir can offer a balance of fruit and earthiness without overwhelming the flavours of the meal.
Cabernet Sauvignon: For those who enjoy a more robust wine, a Cabernet Sauvignon with its deep fruity notes and tannins can enhance the lamb's rich flavour.

Beer Pairings:

Brown Ale: The malty sweetness and subtle bitterness of a brown ale can complement the richness of the lamb and the sweet-savoury nuances of black garlic and balsamic vinegar.
Porter: If you prefer darker beers, a porter with its roasted malt flavours can echo the deep, umami and caramelised notes in the dish.
Pale Ale: For a lighter beer option, a pale ale can provide a hoppy contrast to the sweetness of the dish, cutting through the richness with its bitterness.

Non-Alcoholic Pairings:

Sparkling Grape Juice: A non-alcoholic alternative that can mimic the effervescence and fruity notes of wine, pairing well with the lamb's robust flavours.
Herbal Teas: Unsweetened teas like rosemary or mint tea can complement the dish's herbal notes, offering a refreshing counterpoint.
Infused Water: Water infused with cucumber, lemon, or herbs can provide a subtle flavour that cleanses the palate without overpowering the dish's tastes.