This month’s recipe comes from Brian Alston, Head Chef at the Skiddaw Hotel. Brian wanted to share this recipe with us as it has proved popular with our customers and we think it’s perfect for a summer night meal.
Barnsley Chop with rosemary and garlic sautéed potatoes, roasted Mediterranean vegetables and a sweet red onion relish
Preparation time – 20 minutes
(dependant on how you like your lamb)
Serves – 2
Ingredients:
- 2 Barnsley Chops
- Rosemary
- Garlic
- Olive Oil
- 1 x large baking potato
- 1 x red, yellow, green pepper
- 2 x red onions
- Marinated olives
- 1 x aubergine
- Balsamic vinegar
- Brown sugar
Method:
- Stir fry 1 red onion until soft, adding a little balsamic vinegar and brown sugar to taste, allow to reduce and adjust seasoning if necessary
- Peel baking potato, thinly slice and deep fry until golden brown, cook 2 cloves of garlic with rosemary in butter, then layer between cooked potatoes
- Chop aubergine, peppers, 2nd red onion and 2 cloves of garlic. Drizzle with olive oil and bake in oven or pan fry until soft
- Heat a little olive oil in a pan until hot, adding chops to hot oil and cooking on both sides to your liking
- Present as in picture
