Redcurrant and herb Barnsley chops

02 July 2013

These tasty chops can be cooked in foil on a barbecue and served with a seasonal salad and fresh bread for a delicious summer meal.

Preparation time

10 minutes

Cooking time

25-30 minutes in the oven




  • 4 lean Barnsley (or double loin) chops
  • 4 fresh rosemary sprigs, finely chopped
  • Large handful fresh thyme leaves, finely chopped
  • 60ml/4tbsp redcurrant jelly
  • 12 small cherry tomatoes on the vine
  • 45ml/3tbsp rapeseed or olive oil
  • Salt and freshly milled black pepper


1. In a small bowl mix together the herbs, redcurrant jelly, oil and seasoning.

2. Place each chop on a large foil square and brush generously on both sides with the herb mix. Put three tomatoes on top of each chop. Seal the foil to form a parcel.

3. Cook on a prepared barbecue with a lid for 12-16 minutes. 3-4 minutes before the end of the cooking time loosely open the parcels and continue to cook under the covered barbecue.

4. Serve the chops with a green salad with spinach leaves and focaccia or flat bread.

Tip: Alternatively, preheat the oven to Gas mark 6, 200°C/400°F, pop the parcels on a baking sheet and cook for 25-30 minutes. 10 minutes before the end of the cooking time, gently open the parcels, and return to the oven for the remainder of the cooking time.

Our thanks to Simply Beef and Lamb for providing this recipe.

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