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1
Bearnaise:
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2
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
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3
Place the egg yolks and vinegar reduction into a food processor, and process until light and frothy.
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4
With the motor running, slowly drizzle in the hot butter to make a thick sauce.
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5
Add mint, season well and process again.
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6
Tip into bowl, cover and keep warm until ready to serve.
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7
Lamb:
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8
Preheat oven to 200c.
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9
Heat an ovenproof saute pan with a little olive oil.
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10
Season the lamb and quickly brown on both sides.
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11
Roast 7 mins, turn the racks over and roast for a further 7 mins for medium rare lamb.
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12
Cooking time will depend on the size of the lamb rack.
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13
Transfer to a plate, cover loosley and rest for 5 mins.
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14
Braised peas:
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15
Melt the butter in a saucepan and cook the bacon, onion and garlic with a pinch of salt , until the onion is tender.
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16
Add the peas, lettuce, wine and stock and bring to the boil.
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17
Simmer until the peas are cooked.
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18
Add mint just before serving.
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19
To serve:
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20
Slice the lamb into cutlets.
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21
Divide the peas and the lettuce between shallow serving plates and top each one with four lamb cutlets and a spoonful of mint Bearnaise.
