Lamb Chops With Minted Hollandaise Sauce

• 4 shoulder lamb chops
• olive oil
• salt and black pepper
• Minted hollandaise sauce to serve
• 2 teaspoons lemon juice
• 2 teaspoons white vinegar
• 3 egg yolks, at room temperature
• 1/4 lb unsalted butter
• 2 tablespoons chopped of fresh mint
• salt and pepper, to tast

1. Brush the chops on both sides with a little oil and season with black pepper.
2. Put the chops under the broiler, 4 inches from the heat, and cook for 3-4 minutes on each side for medium-rare chops, slightly longer for well-done.
3. Arrange the lamb chops on warmed serving plates and serve immediately with the warm minted hollandaise sauce.
4. Good served with asparagus and a carrot salad.
5. Hollandaise sauce: Whisk together the lemon juice, viegar, and egg yolks.
6. Put over a saucepan of simmering water and whisk until thick.
7. Melt the butter and add, a little at a time, to the egg-yolk mixture, whisking constantly until the sauce thickens.
8. Stir in the fresh mint and season with salt and pepper to taste.
9. Transfer to a gravy boat and serve immediately.
10. Variation: Lemon and Thyme Hollandaise: Make the sauce as directed, substituting 1 tsp grated lemon zest and 1 tbls chopped fresh thyme for the chopped mint.
11. Serve with the lamb chops.

chops, olive oil, salt, hollandaise sauce, lemon juice, white vinegar, egg yolks, butter, mint, salt

Taken from www.food.com/recipe/lamb-chops-with-minted-hollandaise-sauce-47062 (may not work)