Barnsley chop with dragoncello sauce

Aaron Craze serves a popular chop of lamb, taken from across the loin with a traditional Tuscan tarragon sauce
By Aaron Craze
Barnsley chop with dragoncello sauce
  • Rating:
  • Serves: 2
  • Cook Time: 20 minutes
  • Prep Time: 30 minutes
  • Effort: easy


For the dragoncello sauce

  • 3 slices day-old ciabatta or Tuscan bread
  • 200 g red wine vinegar
  • 2 eggs
  • 2 bunches tarragon, finely chopped
  • 2 anchovy fillets, finely chopped
  • 2 cloves garlic, finely chopped
  • ½ lemons, juice only
  • extra virgin olive oil

For the chops

  • 2 Barnsley double loin lamb chops
  • dashes of olive oil
  • 200 g purple sprouting broccoli
  • splashes lemon juice


1. For the sauce: soak the bread with the red wine vinegar in a small bowl.

2. Put the eggs in a saucepan and add enough cold water to cover. Bring the water to a simmer and cook for 7 minutes. Cool the eggs rapidly under cold running water and then peel.

3. Put the tarragon, anchovies, garlic, eggs and lemon juice into a bowl and mix together well. Add the bread, discarding any leftover vinegar and mix again.

4. Pour in enough olive oil to just cover the mixture. Leave it to sit until you are ready to serve.

5. For the chops: season them with salt and pepper and rub with oil. Place on a griddle pan over a medium heat and cook for a few minutes either side - they should still be until pink in the middle.

6. Remove the chops from the heat, cover with foil and leave to rest in a warm place for 5 minutes.

7. Steam the broccoli for 5-6 minutes, or until tender.

8. Serve the chops and broccoli with the sauce drizzled over.

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