Baby Lamb Chops with Mint Hollandaise

Total Time:
40 min
20 min
20 min

2 servings

  • 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
  • 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
  • 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):
  • Combine all ingredients thoroughly and store in an airtight jar or container.

  • Yield: about 2/3 cup

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