Gaynor's Yorkshire kitchen: Roasted Barnsley chops with potatoes and tomatoes on the vine

With the Easter weekend ahead Gaynor Faye launches our new food series. Today she’s making one of her favourites - a Barnsley Lamb Chop.

Ingredients2 Large Barnsley chops1 tbsp Thyme, roughly chopped1 tbsp Rosemary, roughly chopped4 Sprigs of RosemarySalt and Pepper to seasonSmall jar Baby pickled onions, drained.2 tbsp vegetable oil1 tbsp olive oil2 large Potatoes, cut into small even cubes1 Whole garlic, bulb cut in half1 Large knob of butter1 Packet of cherry tomatoes on the vine1 Double packet of Pancetta, cubed1 Packet Kalettes, sliced200g Frozen Peas Mint sauce and rosemary to garnish

Method1. Preheat oven to 180c2. Rub fresh thyme, rosemary, sea salt and freshly ground black pepper in to the chops. Let stand whilst preparing everything else.3. In a large non-stick frying pan heat a good glug of vegetable oil, wipe the cut edge of the garlic bulb around the pan then add diced potato and pickled onions, toss in pan until browned off. Add 2 sprigs of fresh Rosemary. Season and Transfer into a nice roasting dish.4. Render fat off chops in the same frying pan, brown both sides then transfer to roasting tin with the potatoes. Add a good knob of butter and a sprig of rosemary to each chop.5. Lay over cherry tomatoes and put in the oven for 20 mins to roast.6. To make the Kalettes and peas side dish, discard the excess fat out the frying pan and cook the pancetta until browned. Add Kalettes and peas until cooked through.Take lamb out of the oven to rest for 5 mins.7. Serve the roasting dish at the table with a bowl of kalettes on the side.