Ingredients

• 4 shoulder lamb chops
• olive oil
• salt and black pepper
• 2 teaspoons lemon juice
• 2 teaspoons white vinegar
• 3 egg yolks, at room temperature
• 1/4 lb unsalted butter
• 2 tablespoons chopped of fresh mint
• salt and pepper, to tast

Instructions

1. Brush the chops on both sides with a little oil and season with black pepper.

2. 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.

3. Arrange the lamb chops on warmed serving plates and serve immediately with the warm minted hollandaise sauce.

4. Good served with asparagus and a carrot salad.

5. Hollandaise sauce: Whisk together the lemon juice, viegar, and egg yolks.

6. Put over a saucepan of simmering water and whisk until thick.

7. Melt the butter and add, a little at a time, to the egg-yolk mixture, whisking constantly until the sauce thickens.

8. Stir in the fresh mint and season with salt and pepper to taste.

9. Transfer to a gravy boat and serve immediately.

10. 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.

11. Serve with the lamb chops.