Autumn Gluten Free Main Dishes Recipes Spring Summer Winter

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

July 11, 2022

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)

2 x Lamb Barnsley Chops (430 g)

3 tbsp extra virgin olive oil

1 tsp turmeric

3 tsp ground cumin

3 tsp cumin seeds

1 tsp ground cinnamon

½ tsp salt

3 cloves garlic, sliced

Hippie Veggies Macadamia and Hemp Cheese, to serve

Fresh coriander, to garnish

Hemp seeds, to garnish (optional)

Honey, Chilli Carrots

400 g 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.

Serving Notes

  • 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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