• Lamb and Mint Béarnaise sauce

    Posted on April 22, 2012 by in Celebrations, Easter, Mains, Recipes

    This post is also available in: Bulgarian

    SB 600Moving in the kitchen in a perfect harmony, I am preparing the Béarnaise sauce, while Swa is roasting the potatoes and caramelising the lamb.

    Hmm… the aroma is amazing and once we are ready, we hurry to the living-room proud, happy and eager to sample our creations.

    Would the Béarnaise still remain smooth and silky, full with mint flavor perfectly complimenting the lamb? Would the lamb be balanced well enough, sweet and salty, heavenly meaty, with a hint of garlic coming way down underneath the honey caramel sauce?

    We take our first bites and our smiles say it all…


    For the Béarnaise sauce

    1. 2 tbs white wine vinegar
    2. 2 tbs white wine
    3. 3 egg yolks
    4. 115g butter
    5. 2 tbs of thin cut shallots
    6. 1 tbs water
    7. pinch of salt
    8. 4 black peppercorns
    9. 2 tbs fresh mint tinny cut

    For the lamb loin chops

    1. 4 lamp loin chops
    2. 1 garlic clove
    3. pinch of salt
    4. pinch of black pepper
    5. 2 tbs honey
    6. 2 tbs olive oil


    For the Béarnaise sauce

    1. In a small frying pan add together the vinegar, the wine, the water, the shallots, the peppercorns and the fresh mint leaves and bring to a boil. Fry on a medium heat for a few minutes until the liquid has reduced its consistency. Sift the content by removing the shallots, the mint leaves and the peppercorns and keeping only the liquid. Leave the liquid aside and let it cool slightly.
    2. Melt completely the butter and remove any foam that might have formed on top of the surface.
    3. Meanwhile, separate the egg yolks from the whites. Place one medium size pot over another already full with simmering water. The water should not reach the bottom of the top pot. Once the water is simmering gently, put the three egg yolks in the top pot and add two table spoons of the wine and vinegar liquid. Beat the eggs, drizzling in the melted butter for about 8 minutes until all butter has been completely incorporated and the egg liquid begins to thicken.
    4. Remove the sauce pan from the heat and season with salt, pepper and fresh mint leaves.

    For the lamb loin chops

    1. Heat two table spoons of olive oil in a frying pan.
    2. Chop the garlic into small pieces and let it caramelize in the hot pan.
    3. Add the lamb chops, frying them evenly for 3-4 minutes on each side, until well baked.
    4. Season well with salt and pepper.
    5. When just about ready, pour over the lamb chops two table spoons of honey, caramelizing for no more then 2 minutes and serve next to roasted potatoes or mash.