- Macknade Fine Foods

Spiced Barnsley Chops & Marinda Tomato Salad

Marinaded in local yoghurt, cardamom & cumin... and perfect for throwing on your BBQ during the summer months!

30 minutes (plus 4 hours marinading) to prepare
Serves 3
Print Recipe


The British Summertime is a fickle friend – at one moment as sunny as it is tempestuous the next. You will be pleased to know that this recipe works for both stovetop and BBQ alike, although the latter is preferable (and a Big Green Egg even better) if you’re lucky enough to catch a good day. We’ve combined the rich flavour of griddled Shottenden lamb, marinated slowly in local yoghurt and spices, and paired it with juicy segments of orange, and soft, sweet onion steaks. Alongside this, we’ve prepared a simple salad from our Sicilian Marinda tomatoes that have just arrived in-store – slightly sour, crunchy and vibrant in flavour. Together, the two dishes suit whatever our summer weather brings and pair perfectly with our Les Montagnes et Mer Sauvignon Blanc from Domaine St Rose.

  • For the marinade
  • 300g Ottie’s natural yoghurt (bring your own container and try our dispenser on the deli!)
  • 100ml olive oil
  • 3 garlic cloves (crushed)
  • 1tsp cumin
  • 1tsp cardamom
  • 1 unwaxed Italian lemon - zest & juice
  • Sea salt & pepper to season
  • For the lamb
  • 3 Barnsley chops
  • 2 large oranges - in wedges, skin on
  • 1 jumbo white onion - sliced into thick rounds
  • For the tomato salad
  • Marinda tomatoes
  • Olive oil
  • Sea salt
  • Anchovies (tinned or jarred, though fresh are good too)


  1. Mix all marinade ingredients together and pour over lamb chops
  2. Cover and leave to marinade for four hours, or overnight, in the fridge
  3. When ready, heat BBQ or cast iron griddle pan to a high heat
  4. Sear the chops along the length of their fat for a couple of minutes
  5. Turn the chops flat, lower the heat slightly, and cook on each side for approx. 6 minutes - longer to cook through if you don’t like them a little pink inside
  6. At the same time as you turn the chops flat, add the orange segments & onions and turn occasionally until they are soft, sweet and charred - if ready before the meat, simply set aside and cover with foil to keep warm
  7. When the meat is cooked, leave it aside to rest while you prepare the tomato salad
  8. Pile tomatoes onto a plate, add as many anchovy fillets as you like, and drizzle with good olive oil and a sprinkle of salt (you could also add a little lemon zest here too if you wish)
  9. Enjoy alfresco if the weather is behaving itself!
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