Tender Pink Rack of Lamb with Asparagus and Hollandaise

Tender Pink Rack of Lamb with Asparagus and Hollandaise

© Wiesbauer Gourmet

Tender Pink Rack of Lamb with Asparagus and Hollandaise

Tender Pink Rack of Lamb with Asparagus and Hollandaise

© Wiesbauer Gourmet

For the hollandaise sauce

Ingredients (Serves 4)

250
g
butter
3
egg yolks
3
tablespoon
water
1
tablespoon
lemon juice
salt
white pepper
cayenne pepper

For the vegetables

Ingredients (Serves 4)

600
g
potatoes, peeled and halved
250
g
white asparagus, trimmed
250
g
green asparagus, trimmed
2
tablespoon
butter
1
handful
parsley leaves, to serve

For the lamb

Ingredients (Serves 4)

2
6-rib lamb racks
2
tablespoon
vegetable oil
1
sprigs
rosemary
2
garlic cloves, crushed
  • For the hollandaise, gently melt the butter in a heavy-based pan.
  • Put the egg yolks, water, lemon juice and a little salt in a medium heatproof bowl and set the bowl over a pan of gently simmering water (don't let the base of the bowl touch the water).
  • Whisk until the mixture is foamy and has doubled in volume. Remove the bowl from the pan.
  • Gradually whisk in the melted butter, beginning with 1 teaspoon, then adding by the tablespoon until all the butter is incorporated. Season to taste with salt, pepper and cayenne.
  • For the vegetables, boil the potatoes in a pan of salted water for 20–25 minutes until tender when tested with the tip of a sharp knife. Strain and toss in a pan with 1 tablespoon butter and season with salt. Keep warm and garnish with the parsley before serving.
  • Briefly blanch the asparagus in a pan of salted water. Rinse in cold water, then cut into bite-sized pieces. Just before serving the lamb, briefly fry the asparagus pieces in a pan with the remaining butter.  
  • For the lamb, heat the oven to 160°C. Season the lamb racks with salt. Heat the oil in a heavy-based ovenproof pan. When hot, add the lamb racks and sear all over to give a brown crust, 3–4 minutes. Towards the end, add the rosemary and crushed garlic.
  • Transfer the pan to the oven and cook until the lamb reaches a core temperature of 58°C when tested with a digital probe thermometer (this should take 8–10 minutes).
  • Allow the lamb to rest while you finish the vegetables. Serve the lamb sliced into chops with the vegetables and hollandaise.
 

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