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Middle Eastern Spiced Lamb Barnsley Chop with Honey, Chilli Carrots and Hippie Veggies Macadamia and Hemp Cheese

A Barnsley chop is cut from across the backbone to give a double loin chop. A tender, flavourful cut that is perfect for the barbecue or stovetop grilling pan.


(Serves 2)

Honey, Chilli Carrots 

  • 400g carrots, peeled & cut into chunks
  • 2 tbsp olive oil
  • 1 lrg red chilli, finely chopped
  • 1 tbsp honey
  • 1 tbsp lemon juice
  • ½ tsp salt flakes



  1. Combine the 3 tbsp extra virgin olive oil, turmeric, ground cumin, cumin seeds, ground cinnamon, ½ tsp salt flakes and sliced garlic in a bowl and then add the lamb Barnsley chops, swirling the meat in the marinade to coat.
  2. Cover and leave to marinate in the fridge for a minimum of 1 hour. If time, it’s optimal to leave them to marinate overnight.
  3. Preheat a barbecue flat grill or heavy-based frying pan.
  4. Cook the carrots in boiling salted water until just tender. Drain well before tossing with the 2 tbsp olive oil, red chilli, honey, lemon juice and salt flakes. Reserve covered to the side.
  5. Grill or panfry the Lamb Barnsley chops 3 – 4 minutes per side on high heat until caramelised and cooked medium rare or to your liking.
  6. Serve on a dollop of Hippie Veggie Macadamia and Hemp Cheese with a side of Honey, Chilli Carrots, garnished with fresh coriander and a sprinkling of hemp seeds if using.

This marinade is delicious with any cut of lamb.
Cous cous or red lentils are also great accompaniments with this dish.

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