Lamb Barnsley Chop

1. Remember, after removing your chop from the packaging, pat dry and bring to room temperature
2. Massage a little olive oil & sea salt onto the meat just before cooking
3. Preheat griddle & char 4 to 5 minutes on both sides, then leave to rest for a few minutes, rubbed with a knob of butter
4. Simply serve with classic mint sauce & new season potatoes

Mint Sauce

1. Boil 500ml of water with the salt
2. Blanch the mint leaves for a couple of seconds in the boiling water
3. Drain and refresh in ice-cold water
4. Squeeze dry
5. Place in a bowl with vinegar, sugar, chilli and 50ml cold water
6. Blend to a pulp

You can preserve this mint sauce in a sealed jar for up to 4 weeks in the fridge.