Grilled Lamb Chops with Mint Hollandaise

Recipe By: Calphalon Team  -  Originally Published: 8/29/2009


This sauce would also be delicious on grilled chicken breasts.

  • Servings: Serves 4-6
  • Prep Time: Less than 15 Minutes
  • Cook Time: Less than 60 Minutes
  • Level: Beginner
  • Course: Entrée


1 Tbsp. minced shallot

5 black pepper corns, cracked

1/4 c. white wine

1/4 c. Champagne vinegar

2 Tbsp. fresh mint, chopped

3 egg yolks

2 Tbsp. water

1 c. warm, clarified butter

salt and freshly ground black pepper 

12 lamb chops (3 - 4 oz. each)

3 Tbsp. olive oil


To make the sauce, combine the shallots, peppercorns, wine, vinegar and mint in a 1.5-qt. sauce pan and bring to a simmer. 

Reduce liquid to 1 Tbsp.  Remove from the heat and set aside.

In a 2.5-qt. stainless steel double boiler set over simmering water, combine egg yolks and water. 

Whip with a wire whisk continuously until the mixture thickens and appears frothy. 

Remove the pan from the heat and gradually add the clarified butter in a thin stream, whipping vigorously.  Continue to add the butter until the sauce is thick and creamy and all the butter has been incorporated. 

Add the shallot-mint reduction to the sauce and combine.  Season with salt. 

Salt and pepper the lamb chops on both sides.

Preheat a rectangular grill pan on medium heat until the rim of the pan is hot to the touch.  Brush the olive oil over the surface of the pan. 

Add the lamb chops and grill for about 2 minutes per side.  Transfer chops to plates and drizzle with the sauce.