Dan Archer, head chef at The Royal Seven Stars Hotel in Totnes, shares his recipe for harissa marinated barnsley chop with sweetcorn and chilli salsa, and aubergine puree
Serves 2
For the lamb:
- Barnsley chops 2, inch thick
- Harissa paste 4 tbsp
- Limes 2
- Garlic 2 cloves, minced
- Olive oil 4 tbsp
For the salsa:
- Corn on the cob 2
- Red chilli 1
- Banana shallot 1
- Mint 1 sprig
- Coriander 2 sprigs
- Pomegranate half
- Salt and pepper
For the puree:
- Aubergine 1
- Natural yoghurt 1 tbsp
- Leftover marinade from the lamb
- Salt and pepper
- For the lamb: mix the harissa, lime juice and zest, garlic and olive oil in a large bowl.
- Add the barnsley chops to the bowl. Rub the marinade into the lamb then cover and refrigerate for 12 hours.
- When you are ready to eat, light the barbecue and prepare the rest of the dish.
- For the salsa: roast the corn in their husks on a medium barbecue, turning occasionally for 15 minutes. Peel off husks, rub with olive oil and season with salt and pepper. Return to barbecue to colour lightly. Then use a knife to carefully shave off the kernels into a mixing bowl.
- Finely dice the chilli and the banana shallot and mix with the corn. Roughly chop the mint and coriander and add. Tap out pomegranate seeds onto the corn. Mix everything and season with salt and pepper.
- For the puree: stab holes in the whole aubergine and rub it with olive oil and season with salt and pepper. Grill on a medium barbecue, turning occasionally until soft. Cut the aubergine in half and scoop out the insides.
- Remove the lamb from the marinade. Put the leftover marinade into a pan and heat until simmering. Add the aubergine and yoghurt and mix until warm. Blitz them in a blender until smooth. Add salt and pepper to taste.
- For the lamb: place the chop skin-side down for 2-3 minutes on a medium barbecue until golden. Turn onto the other side and cook for 4 minutes. Flip over and cook for 4 minutes. Flip again and cook for another 4 minutes. Flip one last time for 4 minutes. Transfer somewhere warm. Cover with foil and leave it for 5-8 minutes to rest.
- Serve a generous amount of the puree on the plate, a healthy mound of sweetcorn salsa and top with the golden lamb chop.
You will need
For the lamb:
- Barnsley chops 2, inch thick
- Harissa paste 4 tbsp
- Limes 2
- Garlic 2 cloves, minced
- Olive oil 4 tbsp
For the salsa:
- Corn on the cob 2
- Red chilli 1
- Banana shallot 1
- Mint 1 sprig
- Coriander 2 sprigs
- Pomegranate half
- Salt and pepper
For the puree:
- Aubergine 1
- Natural yoghurt 1 tbsp
- Leftover marinade from the lamb
- Salt and pepper
Method
- For the lamb: mix the harissa, lime juice and zest, garlic and olive oil in a large bowl.
- Add the barnsley chops to the bowl. Rub the marinade into the lamb then cover and refrigerate for 12 hours.
- When you are ready to eat, light the barbecue and prepare the rest of the dish.
- For the salsa: roast the corn in their husks on a medium barbecue, turning occasionally for 15 minutes. Peel off husks, rub with olive oil and season with salt and pepper. Return to barbecue to colour lightly. Then use a knife to carefully shave off the kernels into a mixing bowl.
- Finely dice the chilli and the banana shallot and mix with the corn. Roughly chop the mint and coriander and add. Tap out pomegranate seeds onto the corn. Mix everything and season with salt and pepper.
- For the puree: stab holes in the whole aubergine and rub it with olive oil and season with salt and pepper. Grill on a medium barbecue, turning occasionally until soft. Cut the aubergine in half and scoop out the insides.
- Remove the lamb from the marinade. Put the leftover marinade into a pan and heat until simmering. Add the aubergine and yoghurt and mix until warm. Blitz them in a blender until smooth. Add salt and pepper to taste.
- For the lamb: place the chop skin-side down for 2-3 minutes on a medium barbecue until golden. Turn onto the other side and cook for 4 minutes. Flip over and cook for 4 minutes. Flip again and cook for another 4 minutes. Flip one last time for 4 minutes. Transfer somewhere warm. Cover with foil and leave it for 5-8 minutes to rest.
- Serve a generous amount of the puree on the plate, a healthy mound of sweetcorn salsa and top with the golden lamb chop.
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