| 3 x egg yolks | | 12 cup melted butter | | 1/2 x lemon juiced | | Salt to taste | | Hot pepper sauce to taste | | 2 tbl minced spearmint leaves | | 1/8 tsp ground pink peppercorns | | 6 x single baby rib lamb chops - (abt 1 lb) Frenched | | 1 x garlic clove minced | | 1 tsp salt see * Note |
| | 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. | | This recipe yields 2 servings. |
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