Name: Grilled lamb with bearnaise sauce
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Ingredients: 10 chat potatoes; 300 gram green beans, trimmed; cooking oil spray; 8 thin lamb rump steaks, trimmed; 1 tablespoon white wine vinegar; 2 egg yolks; 100 gram butter, melted; 1 tablespoon finely chopped tarragon

Grilled lamb with bearnaise sauce

Serves 4

Prep

10M

Cook

15M

Total

25M

Skip to Recipe

Ingredients

10 chat potatoes

300 gram green beans, trimmed

cooking oil spray

8 thin lamb rump steaks, trimmed

1 tablespoon white wine vinegar

2 egg yolks

100 gram butter, melted

1 tablespoon finely chopped tarragon

Method

1.Place potatoes in a large saucepan. Cover with cold water and bring to boil. Reduce heat to moderate and simmer 10-12 minutes or until tender, adding beans for last 2 minutes of cooking time. Drain. Cut potatoes in half. Season vegetables with salt and pepper.

2.Spray a char-grill with oil; preheat to high. Add lamb, cook 3-4 minutes each side for medium or until cooked to your liking. Transfer to a plate. Cover with foil; rest 5 minutes.

3.Blend or process vinegar and yolks together until combined. With motor running, add hot butter in a slow, steady stream to let yolk mixture emulsify. Stir tarragon into mixture. Season with salt and pepper.

4.Spoon potato and beans onto serving plates. Top with lamb; drizzle with sauce. Serve at once.

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