Ingredients with Measurements:
- 8 lamb chops, about 1 inch thick
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1/2 cup unsalted butter, melted
- 3 egg yolks
- 1 tablespoon lemon juice
- 1 tablespoon white wine vinegar
- 1 tablespoon chopped fresh tarragon
- 1 tablespoon chopped fresh chives
Special equipment needed:
- Baking sheet
- Wire rack
- Blender or immersion blender
- Double boiler or heatproof bowl set over a pot of simmering water
Step-by-step instructions:
1. Preheat the oven to 400°F (200°C). Line a baking sheet with foil and place a wire rack on top.
2. Rub the lamb chops with olive oil and season with salt and pepper. Place them on the wire rack and roast for 15-20 minutes, or until the internal temperature reaches 145°F (63°C) for medium-rare.
3. While the lamb chops are roasting, make the Béarnaise sauce. In a blender or immersion blender, blend the egg yolks, lemon juice, and white wine vinegar until smooth.
4. Slowly pour in the melted butter while blending continuously until the sauce thickens. Stir in the chopped tarragon and chives.
5. Once the lamb chops are done, let them rest for 5 minutes before serving with the Béarnaise sauce on the side.
- Time:
Preparation time: 10 minutes
- Cooking time: 15-20 minutes
Temperature:
- Oven temperature: 400°F (200°C)
- Internal temperature of lamb chops: 145°F (63°C)
Serving size:
- 4 servings
Nutritional information:
- Calories: 576
- Fat: 51g
- Protein: 28g
- Carbohydrates: 1g
- Fiber: 0g
- Sugar: 0g
- Sodium: 248mg
Substitutions for ingredients:
- Lamb chops can be substituted with beef or pork chops.
- Tarragon can be substituted with parsley or basil.
- White wine vinegar can be substituted with red wine vinegar or apple cider vinegar.
Variations:
- Add garlic or shallots to the Béarnaise sauce for extra flavor.
- Use a different herb or spice rub for the lamb chops, such as rosemary or cumin.
- Serve the lamb chops with a different sauce, such as mint sauce or chimichurri.
Tips and tricks:
- Let the lamb chops come to room temperature before roasting for even cooking.
- Use a meat thermometer to ensure the lamb chops are cooked to the desired temperature.
- Make the Béarnaise sauce just before serving to ensure it stays warm and doesn't separate.
Storage instructions:
- Store leftover lamb chops and Béarnaise sauce separately in airtight containers in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the lamb chops in the oven at 350°F (180°C) for 10-15 minutes, or until heated through.
- Reheat the Béarnaise sauce in a double boiler or heatproof bowl set over a pot of simmering water, stirring occasionally, until heated through.
Presentation ideas:
- Arrange the lamb chops on a platter and drizzle the Béarnaise sauce over the top.
- Garnish with fresh herbs or lemon wedges.
Garnishes:
- Fresh herbs, such as tarragon or chives
- Lemon wedges
Pairings:
- Roasted vegetables, such as asparagus or Brussels sprouts
- Mashed potatoes or roasted potatoes
- Crusty bread or rolls
Suggested side dishes:
- Roasted asparagus with lemon and Parmesan
- Garlic mashed potatoes
- Crusty bread or rolls with herb butter
Troubleshooting advice:
- If the Béarnaise sauce separates, try blending it again with an additional egg yolk or a splash of hot water.
Food safety advice:
- Always wash your hands and surfaces thoroughly before handling raw meat.
- Use a meat thermometer to ensure the lamb chops are cooked to a safe internal temperature of 145°F (63°C).
Food history:
- Béarnaise sauce is a classic French sauce made with butter, egg yolks, and herbs. It is named after the region of Béarn in southwestern France.
Flavor profiles:
- The lamb chops are savory and slightly gamey, while the Béarnaise sauce is rich and tangy with a hint of tarragon and chives.
Serving suggestions:
- Serve the lamb chops with a side of roasted vegetables and a glass of red wine for a hearty and elegant meal.
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