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Butterfly Chops with Redcurrant Glaze
Butterfly Chops with Redcurrant Glaze is a modern British recipe for a classic dish of butterfly (Barnsley) lamb chops with a redcurrant and raspberry glaze cooked on the barbecue and served with barbecued aubergines (eggplants). The full recipe is presented here and I hope you enjoy this classic British version of: Butterfly Chops with Redcurrant Glaze.
prep time
20 minutes
cook time
40 minutes
Total Time:
60 minutes
Serves:
4
Rating: 
Tags : Herb RecipesLamb RecipesVegetable RecipesBritish Recipes
Butterfly Chops with Redcurrant Glaze a Classic British recipe for a dish of butterfly (Barnsley) lamb chops with a redcurrant and raspberry glaze cooked on the barbecue and served with barbecued aubergines (eggplants).
Ingredients:
4 tbsp
redcurrant jelly
2 tbsp raspberry jelly
1/2 tsp dried rosemary
1 garlic clove, crushed
1 tbsp sunflower oil
4 butterfly (ie Barnsley) lamb chops
4 baby aubergines (eggplants)
oil, for basting
Method:
Begin with the glaze: combine the redcurrant jelly, vinegar, rosemary, garlic and oil in a small pan. Heat gently, stirring occasionally, until the jelly melts and the ingredients combine together.
Place the chops on a barbecue over hot coals and cook for 5 minutes per side. Cut each aubergine (eggplant) in half and brush the cut sides liberally with oil. Place on your barbecue and cook alongside the lamb for about 3 minutes per side, or until just cooked through. Remove the vegetables and set aside to keep warm.
Now brush the glaze mixture over the chops and barbecue the meat for a further 5 minutes per side, again brushing with the glaze as you turn them. During this time keep the redcurrant glaze warm by the side of the barbecue.
When the lamb is cooked, transfer the chops to serving plates then pour over the remaining glaze. Serve immediately.
