Grilled Lamb Chops with Mint Hollandais

By west757

Ingredients

• For the Lamb Chops:
• 12 3 - 4 oz. lamb chops
• 3 Tbsp. olive oil
• salt and pepper to taste
• For the Hollandaise Reduction & Base
• The Reduction:
• 1 Tbsp. minced shallot
• 5 black pepper corns, cracked
• 1/4 c. white wine
• 1/4 c. Champagne vinegar
• 2 Tbsp. fresh mint, chopped
• The Base sauce:
• 3 egg yolks
• 2 Tbsp. water
• 1 c. warm, clarified butter
• salt to taste

Details

Servings 4
Adapted from calphalon.com

Preparation

Step 1

The Chops
Salt and pepper the lamb chops on both sides.
Preheat a rectangular grill pan on medium heat until the rim of the pan is hot to the touch. Brush the olive oil over the surface of the pan. Add the lamb chops and grill for about 2 minutes per side. Transfer chops to plates and and drizzle with the sauce.

The Sauce
Combine the shallots, peppercorns, wine, vinegar and mint in a 1 1/2 Qt. sauce pan and bring to a simmer. Reduce liquid to 1 Tbsp. Remove from the heat and set aside.

The Base Sauce
Combine egg yolks and water in a 2 1/2 Qt. stainless steel double boiler set over simmering water. Whip with a wire whisk continuously until the mixture thickens and appears frothy. Remove the pan from the heat and gradually add the clarified butter in a thin stream, whipping vigorously. Continue to add the butter until the sauce is thick and creamy and all the butter has been incorporated. Add the reduction to the sauce and combine. Season with salt. Drizzle over lamb chops.