The double lamb chop, known as the Barnsley, is a cross section through the loin. You will need one per person. Scrub the carrots and cut them into small dice. Peel and finely dice the shallots. Dice the celery.
Season the chops on both sides with salt, pepper and thyme leaves. Warm a little oil in a shallow pan and, just as it sizzles, add the lamb. Leave the meat in place until the underside is appetisingly browned on the outside, then turn and cook the other side.
A Stew of leftover Roast Lamb with Beans and Sumac. Chicken with stock, peas and lettuce A recipe for spring. Lamb chops in thyme and parsley crumbs and a blue cheese cream.
Chop chop: grilled lamb cutlets, peas and rocket. Photograph: Jonathan Lovekin/The Observer Bring a medium-sized saucepan of water to the boil. Add 150g of peas and leave them for 3 or 4 minutes until tender.