When cooking your lamb Barnsley chops, it's important to remove them from the packaging and pat them dry. Preheat your griddle or heavy-based frying pan until it's hot enough that a drop of oil sizzles when added.
Season your chops just before cooking, and don't overcrowd the cooking base. For a medium-sized pan, it's best to cook only a couple of chops at a time. No need to oil the chops or the cooking utensil.
Cook the chops over high heat, turning them only once a rich, golden crust has formed. For a medium-rare chop, cook for 4 to 5 minutes on each side.
Once cooked, let your chops rest in a warm place for at least 5 minutes before serving. To add some extra flavour, finish off your chops by adding a generous knob of butter when frying or on the griddle.
Remember to gently press your chop with your thumb to determine its level of doneness. The more spring back you get, the hotter the protein cells have expanded, indicating a more well-done chop. For a medium-rare chop, it should feel soft with a little spring back.