Barnsley chops with shallots and parsley

Name: Barnsley chops with shallots and parsley
Yield: Serves 4
Cuisine: British
Ingredients: sea salt and pepper; sea salt and pepper; good knob of unsalted butter; 1 tbsp chopped parsley; 100 ml (3½ oz) lamb or beef stock; 100 ml (3½ oz) lamb or beef stock; 500 g (1 lb 2 oz) shallots, unpeeled; 4 Barnsley chops, each about 200 g (7 oz)

Preparation info

Serves
4

Difficulty
Easy

Appears in

British Food

By Mark Hix

Published 2005

About

The Barnsley chop is a double loin chop cut across the saddle. If you can’t find Barnsley chops, just use two good ordinary loin chops per person.

Ingredients

500 g (1 lb 2 oz) shallots, unpeeled
4

Europe
United Kingdom
Main course
Gluten-free

Method

Preheat the oven to 200°C (fan oven 180°C), gas mark 6. Put the shallots, still in their skins, in a roasting tin and bake for