You can make this with racks of lamb as I usually do, but they had already cut them into chops and they were on special this way so I bought them chopped. I prefer to make as a whole rack but that is just personal preference. They were just as good done this way and quicker too as I just grilled them either side real quick, rather than bake in an oven for 25-30 Min’s as I do with a rack. Also as I was pressed for time I just made this with a sachet of bearnaise sauce, but I do usually make a real bearnaise with egg yolk and butter it just takes longer so take your pick. If like me your in a hurry the store bought sachet works fine and still tastes great accompanied with the lamb.

Ingredients

2 Racks lamb (8 chops each) or 16 Individual lamb chops
olive oil
salt and pepper to season

Mint Bearnaise Sauce

100ml White wine vinegar
1 Shallot, chopped roughly
8 Black peppercorns
1 Sachet store bought bearnaise
1/2 Cup firmly packed fresh mint leaves

If you want to make your own bearnaise you will need 4 large egg yolks and 250g butter and you will have to do that in a double saucepan over water, adding the strained vinegar mix, beat in egg yolks and then add cooled melted butter, stirring until mixture thickens.

Method

1. Season chops or racks with salt and pepper, cook chops, either on a lightly oiled grill plate, under the grill, on the BBQ or Pan fry until browned and cooked as desired.

2. For lamb racks season with salt and pepper, place on a lightly oiled oven proof dish and bake in pre-heated oven 180 degrees Celsius for 25-30 Min’s or until cooked as desired.

For the Sauce

1. Place vinegar, shallot, peppercorns in a saucepan and bring to the boil, boil rapidly until reduced by half, strain, set to one side.

2. Prepare bearnaise according to packet directions remembering that you will still have the extra 50ml of liquid to add.

3. Once sauce is thick add vinegar and mint, blend or process mint until well combined. (I use a bar mix for this.) Serve sauce over lamb chops

I served mine with spinach in garlic and butter with bacon and mushrooms. I served the lamb atop cauliflower mash and drizzled sauce over.

All photos taken by me unless otherwise stated.