This preparation of lamb chops is dressed up with rich, flavorful hollandaise. Serve with rustic mashed potatoes and butter-braised Brussels sprouts in cold-weather months or with a pea shoot and radish micro salad and a slightly chilled glass of Pinot Noir in warmer weather.

Serves | 4 |

English Lamb Loin Chops

  • 4 thick-cut lamb loin chops
  • 1 tsp white balsamic vinegar
  • 2 tsp olive oil
  • 1 Tbsp finely chopped fresh rosemary, thyme and sage
  • granulated garlic to taste
  • salt and freshly ground black pepper
  • 1 Tbsp rendered bacon fat

Sweet Onion Hollandaise

  • 1¼ sticks unsalted butter
  • 1 small sweet onion, minced
  • 1 large shallot, minced
  • 2 cloves garlic, minced
  • 3 slices raw pancetta
  • 1 pinch red chile flakes
  • 1 splash dry white wine
  • 1 tsp white balsamic vinegar
  • 2 egg yolks
  • salt and freshly ground black pepper
  • lemon juice, to taste
  • 1 Tbsp fresh chives, finely chopped

| Preparation – English Lamb Loin Chops | Place all ingredients except the bacon fat in a large plastic bag and refrigerate for 1 to 5 hours. Preheat a cast iron skillet over high heat. Add bacon fat to the skillet and swirl to coat the surface evenly. The fat will smoke slightly. Add marinated lamb chops to the skillet and cook on all sides to desired doneness. Remove chops from skillet and let rest on a plate.

| Preparation – Sweet Onion Hollandaise | In a small saucepot set over medium heat, melt the butter and add onion, shallot, garlic, pancetta and chile flakes. Cook until all of the natural water is evaporated from the butter (about 15 minutes), stirring occasionally to keep butter from burning. Strain the mixture and allow butter to cool slightly. In a double boiler, heat the wine and vinegar. Add the egg yolks and whisk vigorously until mixture becomes pale yellow and reaches a ribbon consistency. Remove the double-boiler bowl from heat, and whisk in the warm butter very slowly. If the mixture is thicker than you like, adjust the consistency with warm water. Season the sauce to taste with salt, pepper and lemon juice. Finish with fresh chives.

| To Serve | Plate chops individually with desired sides and spoon a few tablespoons of hollandaise over each chop.

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