Paddock To Plate

Try this delicious lamb dish by Matt Moran


  • Barnsley chops are a large double-sided loin chop with a nice layer of fat – you may need to order

  • them in advance from your butcher

  • 12 Barnsley chops

  • Tarragon salsa

  • 35 g good quality white bread, crusts removed

  • 50 ml milk

  • 5 bunches tarragon

  • 2 cloves garlic, crushed

  • 200 ml extra-virgin olive oil

  • Salt and pepper

  • 50 ml cider vinegar


  • 1.

    To make the tarragon salsa, soak the bread in milk for 2 minutes or until softened, then squeeze out all the excess milk (discard the milk). Process the tarragon leaves and garlic in a blender to combine, then with motor still running, gradually add the olive oil, season to taste, add the bread and blend until smooth. Add the vinegar just before serving otherwise the salsa will discolour.

  • 2.

    Preheat a BBQ to high. Trim some of the fat off your Barnsley lamb chops and BBQ, turning occasionally for 10-12 minutes, for medium, or until cooked to your liking. Transfer to a plate to rest for 5 minutes.

  • To Serve: Arrange the Barnsley chops on a platter and serve with the tarragon salsa.:


This Recipe Perfectly Matched by Dan Murphy's

BBQ Lamb – Montrose Black Mudgee NSW, Shiraz

The Shiraz here is allowed to show its white pepper spice, blackberries and aniseed, across a consistently rich and voluptuous lamb partner.

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