A tasty dish courtesy of Head Chef Shajan Abraham of the Aston Hotel Sheffield/Rotherham that can be marinaded in advance.  Use locally sourced lamb if at all possible and serve with a traditional Yorkshire pudding.

Serves 4

Ingredients:

Four thick-cut lamb chops
Rosemary oil
Real ale
Lamb stock
Clove of garlic
Thyme
Pinch of mixed spice

For the Yorkshire Pudding:
A cup of plain flour
A cup of skimmed milk
Two beaten fresh eggs
Seasoning to taste

Method:

Marinade the chips for 2-3 hours in the rosemary oil, real ale and lamb stock, with the thyme, garlic and mixed spice.  To cook, grill to individual taste.

To make the Yorkshire pudding:

Put the flour in a medium mixing bowl. Make a well in the centre of the flour and add the beaten eggs.  Then gradually add the milk, beating all together until smooth and creamy.

Rest for one hour before cooking in individual tins or in one deep tray, in which some quality beef dripping has been melted in a hot oven.  Cook for 30-40 minutes at 160 degrees.

Just prior to serving, reduce the marinade juices over heat, and drizzle over the Barnsley Chop, which is served on a bed of creamed potatoes and accompanied by a bowl of crunchy seasonal vegetables.