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Ingredients
- 3 x egg yolks
- 1/2 c. melted butter
- 1/2 x lemon juiced Salt to taste Warm pepper sauce to taste
- 2 Tbsp. chopped spearmint leaves
- 1/8 tsp grnd pink peppercorns
- 6 x single baby rib lamb chops - (abt 1 lb) Frenched
- 1 x garlic clove chopped
- 1 tsp salt see * Note
Directions
- In the top of a double boiler, whip the egg yolks over warm water till they thicken to the consistency of heavy cream. Add in the melted butter very slowly, whipping vigorously so the sauce emulsifies. When all the butter has been added, add in the lemon juice a bit at a time and remove from heat. Add in salt and warm pepper sauce to taste, and stir in the spearmint and peppercorns. Keep hot while cooking the lamb chops.
- Rub the lamb chops with garlic, salt and Essence and grill for 1 to 2 min per side (or possibly broil under a broiler for 1 to 2 min per side) for medium-rare, turning once. Serve with the Mint Hollandaise.
- This recipe yields 2 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 63g | |
| Recipe makes 2 servings | |
| Calories 410 | |
| Calories from Fat 405 | 99% |
| Total Fat 46.06g | 58% |
| Saturated Fat 29.16g | 117% |
| Trans Fat 0.0g | |
| Cholesterol 122mg | 41% |
| Sodium 1491mg | 62% |
| Potassium 31mg | 1% |
| Total Carbs 0.75g | 0% |
| Dietary Fiber 0.2g | 1% |
| Sugars 0.05g | 0% |
| Protein 0.66g | 1% |
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