Baby Lamb Chops with Mint Hollandaise
Recipe courtesy Emeril Lagasse
3 egg yolks
1/2 cup melted butter
1/2 lemon, juiced
Salt
Hot pepper sauce
2 tablespoons minced spearmint leaves
1/8 teaspoon ground pink peppercorns
6 single baby rib lamb chops, Frenched, about 1 pound
1 clove garlic, minced
1 teaspoon salt
Essence, recipe follows
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 hot
pepper 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 to 2
minutes per side) for medium-rare, turning once. Serve with the
Mint Hollandaise.
Essence (Emeril’s Creole Seasoning):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme
Combine all ingredients thoroughly and store in an airtight jar
or container.
Yield: about 2/3 cup