Spiced Barnsley Chops w/ Marinda Tomato Salad

Written by: Amanda McCabe
30 minutes
Serves 3
Main Course


Mix all marinade ingredients together and pour over lamb chops

Cover and leave to marinade for four hours, or overnight, in the fridge

When ready, heat BBQ or cast iron griddle pan to a high heat

Sear the chops along the length of their fat for a couple of minutes

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

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

When the meat is cooked, leave it aside to rest while you prepare the tomato salad

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)

Enjoy alfresco if the weather is behaving itself!


Available in store

  • For The Marinade

  • 300g natural yoghurt
  • 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)
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