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Barnsley chop, Jersey Royal potato salad, sorrel butter, by Madalene Bonvini-Hamel

19 April 2012
Barnsley chop, Jersey Royal potato salad, sorrel butter, by Madalene Bonvini-Hamel

Ingredients

For the Barnsley chops 4 Barnsley chops (approximately 230g each)
2tbs rapeseed oil
1 garlic clove crushed
1/2tsp fennel seeds, toasted
1 large sprig of thyme
Sea salt and freshly cracked black pepper
1tbs unsalted butter

For the Jersey Royal potato salad 1 bunch breakfast radishes
150ml classic vinaigrette
1/2tsp fennel seeds, toasted
1/2tsp coriander seeds, toasted
350g Jersey Royal potatoes, washed
250g tender-stem broccoli
1 bunch spring onions
Sea salt and freshly cracked black pepper

For the sorrel butter 250g unsalted butter, soft
1tsp grain mustard
1/2 bunch sorrel, shredded
1 lemon, zest and juice
Sea salt and freshly cracked black pepper

Method
First, make the marinade for the lamb. Place the Barnsley chops in a large vacuum pouch. Add the oil, garlic, fennel seeds and thyme. Seal the pouch on hard vacuum, and refrigerate to marinate for two hours.

To pickle the radishes, discard the leaves, cut them in half lengthways and wash. Place the radishes in a vacuum pouch with 50ml vinaigrette, seasoning, fennel seeds and coriander seeds, seal on hard vacuum and chill for a minimum of one hour.

To prepare the sorrel butter: in a medium mixing bowl, mix the softened butter with the mustard, sorrel, zest and juice of one lemon and season to taste. Spoon the butter on to clingfilm and then roll it up into a sausage shape and chill for one hour.

Boil the Jersey Royal potatoes in a medium-sized saucepan filled with salted water until tender to the knifepoint, then drain in a colander. Once cooled, cut the potatoes in half and set aside.

In another saucepan filled with salted boiling water, cook the broccoli for one minute, refresh in iced water, drain and set aside. In the same water, blanch the spring onions for 30 seconds, refresh, drain and set aside.

Heat a large non-stick frying pan over a high heat with 1tbs butter. Drain the chops, season and cook them in the foaming butter, starting first with the fat, for two minutes, then for four further minutes on either side until golden brown and pink. Let the chops rest for eight minutes while keeping them hot. Return the pan to a medium heat, wipe clean and, for each portion, melt a small slice of the sorrel butter in the pan, sauté the potatoes until golden all over - about four minutes - add the broccoli and spring onions for 30 seconds, season and remove from the heat.

Divide the warm salad with the drained pickled radishes between four serving plates, place the chop on top and place a slice of the sorrel butter on top of each chop. Drizzle over the vinaigrette and serve.

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