Remove from the fridge at least 20 minutes before cooking to allow the chop to reach near room temperature. Pat dry with a kitchen towel and generously season with salt and pepper and any dry herbs you may fancy. We suggest mint, thyme, oregano and rosemary.
Heat the pan over high heat, add oil and render each chop fat side down for 3-4 minutes to create a crust. Lower the heat to medium-high and cook for 4-5 minutes on each side to achieve a juicy medium-rare. If you prefer well done add 3 extra minutes on each side.
Remove from the pan and allow the Barnsley chops to rest for 5 minutes before serving alongside seasonal vegetables and your choice of potato.
