Baby Lamb Chops With Mint Hollandaise

Recipe Ingredients

3		Egg yolks
1/2 cup	99g / 3.5oz	Melted butter
1/2		Lemon - juiced
		Salt - to taste
		Hot pepper sauce - to taste
2 tablespoons	30ml	Minced spearmint leaves
1/8 teaspoon	0.6ml	Ground pink peppercorns
6		Single baby rib lamb chops - (abt 1 lb) - Frenched
1		Garlic clove - minced
1 teaspoon	5ml	Salt
		Emeril's Essence - see * Note

Recipe Instructions

In the top of a double boiler, whip the egg yolks over hot water until they thicken to the consistency of heavy cream. Add the melted butter very slowly, whipping vigorously so the sauce emulsifies. When all the butter has been added, add the lemon juice a bit at a time and remove from heat. Add salt and hot pepper sauce to taste, and stir in the spearmint and peppercorns. Keep warm while cooking the lamb chops.

Rub the lamb chops with garlic, salt and Essence and grill for 1 to 2 minutes per side (or broil under a broiler for 1 to 2 minutes per side) for medium-rare, turning once. Serve with the Mint Hollandaise.

Hints

Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which is included in this collection.

Source:
"EMERIL LIVE with Emeril Lagasse - (Show # EM-1D82) - from the TV FOOD - NETWORK"

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.