This is the first signature dish that I developed at The Pipe and Glass. The Barnsley chop is a cut through the saddle, sometimes called a double lamb chop as it incorporates the loin, the fillets and a good layer of tasty fat. The kidneys give a complementary texture and a little spice, and my take on the classic mint sauce adds a touch of earthiness by using leaves from stinging nettles.
The leaves are picked fresh from our garden (while wearing a pair of marigolds!), then blanche