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Baby Lamb Chops With Mint Hollandaise

  • Yield: 2 servings


  • 3 egg yolks
  • 1/2 cup melted butter
  • Juice of 1/2 lemon
  • Salt
  • Tabasco
  • 2 tablespoons minced spearmint
  • 1/8 teaspoon ground pink peppercorns
  • 6 single baby rib lamb chops, frenched, about 1 pound
  • 1 clove garlic, minced
  • 1 teaspoon salt
  • Essence


  • 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 Tabasco 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 - 2 minutes per side) for medium-rare, turning once. Serve with the Mint Hollandaise.