Lamb Chops With Minted Hollandaise Sauce - cooking recipe

Ingredients

4 shoulder lamb chops
olive oil
salt and black pepper
Minted hollandaise sauce to serve
2 teaspoons lemon juice
2 teaspoons white vinegar
3 egg yolks, at room temperature
1/4 lb unsalted butter
2 tablespoons chopped of fresh mint
salt and pepper, to tast

Preparation

Brush the chops on both sides with a little oil and season with black pepper.
Put the chops under the broiler, 4 inches from the heat, and cook for 3-4 minutes on each side for medium-rare chops, slightly longer for well-done.
Arrange the lamb chops on warmed serving plates and serve immediately with the warm minted hollandaise sauce.
Good served with asparagus and a carrot salad.
Hollandaise sauce: Whisk together the lemon juice, viegar, and egg yolks.
Put over a saucepan of simmering water and whisk until thick.
Melt the butter and add, a little at a time, to the egg-yolk mixture, whisking constantly until the sauce thickens.
Stir in the fresh mint and season with salt and pepper to taste.
Transfer to a gravy boat and serve immediately.
Variation: Lemon and Thyme Hollandaise: Make the sauce as directed, substituting 1 tsp grated lemon zest and 1 tbls chopped fresh thyme for the chopped mint.
Serve with the lamb chops.