Barnsley Chops with a Thyme Jus

Prepare the Potatoes Boulangere  Recipe   and start cooking in the oven, peel the swede and leave in cold water, prepare the Cabbage  Recipe  and put to one side before adding the mushrooms.

Trim all the fat from the chops and optionally cut off the wings of the chops which I think is best (but then you probably need two chops per person). Put the swede on to boil in salted water.

Put a tablespoonful of oil into an ovenproof dish over a hot flame. Add the chops and brown thoroughly on both sides. Pour off any excess fat, put fresh thyme under the lamb, and pour over one or two glasses of good white wine. Raise to bubbling over the heat and finish in the oven at 350°F/180°C/Reg4.

Meanwhile finish off the Cabbage, drain and mash the swede when ready finishing off to taste with cream and salt and pepper.

Put the chops on serving plates, pour over some of the thyme jus and serve with the swede, cabbage and potatoes  Zoom  .