Ingredients
2 x ribs racks of lamb
sea salt and freshly ground pepper
Mint Bearnaise:
2 tablespoons white wine vinegar
2 tablespoons water
1 shallot, finely chopped
6 whole black peppercorns
4 mint stalks, lightly crushed
2 egg yolks
1/2 cup melted butter, very hot
sea salt and freshly ground pepper
3 tablespoons chopped mint
Peas and lettuce:
small knob of butter
100 grams bacon thinly sliced
1 small onion
2 cloves of garlic, crushed
2 cups of frozen peas
2 firm baby cos lettuces, each cut through the root in 6 wedges
1/4 cup white wine
1/2 cup chicken stock
mint
Preparation
Bearnaise: Put all ingredients exceptthe egg yolks and butter in a small saucepan and simmer until reduced by half, this will take only 1-2 minutesStrain liquid into a bowl and discard the solids Place the egg yolks and vinegar reduction into a food processor, and process until light and frothy. With the motor running, slowly drizzle in the hot butter to make a thick sauce. Add mint, season well and process again. Tip into bowl, cover and keep warm until ready to serve. Lamb: Preheat oven to 200c. Heat an ovenproof saute pan with a little olive oil. Season the lamb and quickly brown on both sides. Roast 7 mins, turn the racks over and roast for a further 7 mins for medium rare lamb. Cooking time will depend on the size of the lamb rack. Transfer to a plate, cover loosley and rest for 5 mins. Braised peas: Melt the butter in a saucepan and cook the bacon, onion and garlic with a pinch of salt , until the onion is tender. Add the peas, lettuce, wine and stock and bring to the boil. Simmer until the peas are cooked. Add mint just before serving. To serve: Slice the lamb into cutlets. Divide the peas and the lettuce between shallow serving plates and top each one with four lamb cutlets and a spoonful of mint Bearnaise.
