Rack Of Lamb, Mint Bearnaise And Braised Peas And Lettuce

• 2 x ribs racks of lamb
• sea salt and freshly ground pepper
• Mint Bearnaise:
• 2 tablespoons white wine vinegar
• 2 tablespoons water
• 1 shallot, finely chopped
• 6 whole black peppercorns
• 4 mint stalks, lightly crushed
• 2 egg yolks
• 1/2 cup melted butter, very hot
• sea salt and freshly ground pepper
• 3 tablespoons chopped mint
• Peas and lettuce:
• small knob of butter
• 100 grams bacon thinly sliced
• 1 small onion
• 2 cloves of garlic, crushed
• 2 cups of frozen peas
• 2 firm baby cos lettuces, each cut through the root in 6 wedges
• 1/4 cup white wine
• 1/2 cup chicken stock
• mint

1. Bearnaise:
2. Put all ingredients exceptthe egg yolks and butter in a small saucepan and simmer until reduced by half, this will take only 1-2 minutesStrain liquid into a bowl and discard the solids
3. Place the egg yolks and vinegar reduction into a food processor, and process until light and frothy.
4. With the motor running, slowly drizzle in the hot butter to make a thick sauce.
5. Add mint, season well and process again.
6. Tip into bowl, cover and keep warm until ready to serve.
7. Lamb:
8. Preheat oven to 200c.
9. Heat an ovenproof saute pan with a little olive oil.
10. Season the lamb and quickly brown on both sides.
11. Roast 7 mins, turn the racks over and roast for a further 7 mins for medium rare lamb.
12. Cooking time will depend on the size of the lamb rack.
13. Transfer to a plate, cover loosley and rest for 5 mins.
14. Braised peas:
15. Melt the butter in a saucepan and cook the bacon, onion and garlic with a pinch of salt , until the onion is tender.
16. Add the peas, lettuce, wine and stock and bring to the boil.
17. Simmer until the peas are cooked.
18. Add mint just before serving.
19. To serve:
20. Slice the lamb into cutlets.
21. Divide the peas and the lettuce between shallow serving plates and top each one with four lamb cutlets and a spoonful of mint Bearnaise.

lamb, salt, bearnaise, white wine vinegar, water, shallot, black peppercorns, mint stalks, egg yolks, butter, salt, mint, knob of butter, bacon, onion, garlic, frozen peas, root, white wine, chicken stock, mint

Taken from www.epicurious.com/recipes/member/views/rack-of-lamb-mint-bearnaise-and-braised-peas-and-lettuce-51238121 (may not work)