A delightful twist on a classic dish, these grilled lamb chops are paired with a creamy herb-infused hollandaise sauce, perfect for any occasion.
Brush the lamb chops with olive oil and season with black pepper.
Let the lamb chops sit at room temperature for 15 minutes before grilling for even cooking.
Heat a grill pan over medium-high heat and cook the lamb chops for 3-4 minutes on each side for medium-rare.
Use a meat thermometer to ensure the lamb reaches your desired doneness.
In a mixing bowl, whisk together lemon juice, vinegar, and egg yolks.
Whisk continuously to prevent the eggs from curdling.
Place the bowl over a saucepan of simmering water and whisk until the mixture thickens.
Ensure the water does not touch the bottom of the bowl to avoid overheating.
Gradually add the melted butter to the egg mixture, whisking constantly until the sauce is smooth.
Add the butter slowly to emulsify the sauce properly.
Stir in the chopped mint and season with salt and pepper to taste.
Taste the sauce and adjust the seasoning as needed.
Serve the grilled lamb chops with the warm hollandaise sauce on the side.
Garnish with additional fresh mint for a touch of color and flavor.
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