LAMB CHOPS WITH MINTED HOLLANDAISE SAUCE

Steps:

• Brush the chops on both sides with a little oil and season with black pepper.
• 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.
• Arrange the lamb chops on warmed serving plates and serve immediately with the warm minted hollandaise sauce.
• Good served with asparagus and a carrot salad.
• Hollandaise sauce: Whisk together the lemon juice, viegar, and egg yolks.
• Put over a saucepan of simmering water and whisk until thick.
• Melt the butter and add, a little at a time, to the egg-yolk mixture, whisking constantly until the sauce thickens.
• Stir in the fresh mint and season with salt and pepper to taste.
• Transfer to a gravy boat and serve immediately.
• 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.
• Serve with the lamb chops.