Barnsley Lamb Chops with Root Puree and Purple Sprouting Broccoli

Barnsley chops are a large double sided chop,  taken from right across the loin of the lamb, this gives plenty of meat and an insulating layer of fat.  One per person is fine , I have cooked them before with kidney and bubble and squeak cakes

A visit to Derby Market provided some fresh Barnsley Chops,  these are easily cooked . Simply season with a little salt and pepper , place under a hot grill for 10 minutes then turned over and cook for another 5 minutes.  Allow the chops to rest for 5 minutes. The result is sweet juicy meat still pink inside but caramalised on the outside with crispy fat .

I wanted to use seasonal vegetables and the vegebox has been overloading me with swede, which I have to confess I find a bit strong and woody. However  I have found the perfect recipe to make a sweet and delicious puree, which works well with swede and carrot but also good with combinations of parsnip , swede  carrot , sweet potato or celeriac.

This will definitely be a winter staple with beef and soon haggis for Burns night.

Root Puree

Makes enough for two

1 large swede peeled and chopped into 2cm cubes
2 large carrots peed and chopped in 1/2 cm
1 tsbp of vegetable bullion or half a vegetable stock cube
1/2 medium onion
2 cloves of garlic
2 pints of boiling water
1 tsp of wholegrain mustard

  1. Place the swede, carrot garlic onion and bullion into a large pan
  2. Cover and bring to the boil simmer for 30 minutes for the last 10 remove the lid
  3. Drain the vegetables and puree in a food processer with the mustard


  1. I find it really difficult to get hold of these for some reason but they look so good, I particularly like the colours of the broccoli and squash too, lovely photograph.

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