Baby Lamb Chops With Mint Hollandaise Recipe

• 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

1. In the top of a double boiler, whip the egg yolks over warm water till they thicken to the consistency of heavy cream.
2. Add in the melted butter very slowly, whipping vigorously so the sauce emulsifies.
3. When all the butter has been added, add in the lemon juice a bit at a time and remove from heat.
4. Add in salt and warm pepper sauce to taste, and stir in the spearmint and peppercorns.
5. Keep hot while cooking the lamb chops.
6. 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.
7. Serve with the Mint Hollandaise.
8. This recipe yields 2 servings.

egg yolks, butter, lemon juiced salt, spearmint leaves, peppercorns, garlic, salt

Taken from cookeatshare.com/recipes/baby-lamb-chops-with-mint-hollandaise-72929 (may not work)