Sunday, January 18, 2009

Lamb Chops with Mint Hollandaise Sauce

  • 3 egg yolk
  • 1/2 cup melted butter
  • 2 tablespoon lemon juice
  • Chili flakes
  • Salt
  • 2 tablespoons minced mint leaves
  • Pepper
  • 6 baby rib lamb chops (approximately 1 pound)
  • 1 clove garlic, minced
  • 2 paprika
  • 2 tablespoons salt
  • 2 tablespoons garlic powder
  • 1 tablespoon black pepper
  • 1 tablespoon dried thyme

Mint Hollandaise Sauce:
Using a double boiler, whip the eggs over hot water until it is creamy. Add the melted butter slowly while whipping until the sauce thickens to the desired consistency. Add salt, pepper, and chili flakes to taste, then stir in the mint. Leave it over the water (with the stove turned off) to keep it warm.

Lamb Chops:
Rub the lamb chops with paprika, salt, pepper, garlic powder, and thyme and grill for 1 1/2 to 2 1/2 minutes per side.

Put the lamb chops on a plate, pour the sauce over it, and you're done!


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