Grilled Lamb Cutlets, New season potatoes, Asparagus and Beernaise sauce

Grilled Lamb Cutlets, New season potatoes, Asparagus and Beernaise sauce

Ask your butcher to trim your lamb cutlets. Your Jersey Royals or new season potatoes just need a gentle scrub not peeling and you will just need to trim the bottom couple your asparagus spears. For a restaurant style finish, I have added some tender stem broccoli and peas, but these are optional.

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Prep Time 30

Cook Time 30

Ingredients

For the Lamb Cutlets

6 Lamb Cutlets
2 cloves Garlic crushed
3 or 4 sprigs fresh Thyme
25 ml quality Olive Oil
50 gr Jersey Butter
Sea salt and freshly ground Black Pepper

For the Jersey Royal Potatoes

300 gr Jersey Royal Potatoes
50 gr Jersey Butter
1 large sprig fresh Mint
Sea salt and freshly ground Black Pepper

For the Vegetables

1 small bunch Asparagus
8 pieces Tender stem Broccoli
50 gr Frozen Peas
50 gr Jersey Butter
Sea salt and freshly ground Black Pepper

For the Beernaise

2 fresh free-range Egg Yolks freeze the egg whites for meringues
150 ml Bishops Farewell
1 large Banana Shallot peeled and very finely sliced
A splash White Wine Vinegar
200 gr unsalted Jersey Butter
A pinch Caster Sugar
3 large sprigs fresh Tarragon
Sea Salt and freshly ground Black Pepper

Course Main Course, Main Dish

Cuisine English

Servings people

Equipment

3 Mediums Pans
1 Heavy-bottomed sauté pan
1 Large Glass bowl
1 Balloon Whisk

Instructions

For the Lamb Cutlets

Heat the oil in a heavy-bottomed sauté pan. Generously season the lamb and crush the garlic with the back of a cook’s knife.
Carefully place the lamb, garlic and thyme in the oil and sear the lamb for four minutes.
Turn the lamb over and add the butter. Continue to cook in the pan for four more minutes basting continuously with oil and butter.
When cooked remove the lamb from the pan and cover in foil and keep warm and allow to rest for five minutes before serving.

For the Jersey Royal Potatoes and Vegetables

Wash and clean the potatoes, halve or quarter if large in size. Place the potatoes in a pan of cold, salted water. Add the mint.
Bring to a boil and simmer until cooked. They should fall off the point of a small, sharp knife.
Drain the potatoes, add the butter and season.
In a separate pan bring two litres of salted water to the boil. Carefully add the broccoli and simmer for two to three minutes depending on the thickness.
Add the asparagus and the peas and bring back to the boil. Simmer for two more minutes.
Drain add the butter and season.
For the Beernaise Sauce

For the Beernaise Sauce

You will need a pan that comfortably supports a glass bowl without it falling in.
Melt your butter in a small pan or the microwave and skim off any milk solids or impurities.
Remove the tarragon leaves from the stems and set aside. Place the tarragon stems, shallot slices, beer, sugar, a generous grind of black pepper, and the vinegar into a small pan and bring to a simmer. Reduce the volume by half and remove from the heat. Strain into the glass bowl.
Fill your pan a third full of water and place on the heat. Bring to a gentle simmer.
Add the egg yolks to the reduced beer and place the bowl on top of the pan of simmering water. THE BOWL SHOULD NOT TOUCH THE WATER . Start to whisk immediately, I use a balloon whisk, but you can use a motorised version.
The mixture will start to thicken and lighten in colour. Do not over cook or you will be left with a beery version of scrambled eggs.
When your whisk starts to leave a trail in the egg mixture, very slowly start to pour in the butter fat, whisking continuously. You can turn off the heat at this point.
Incorporate all of the butter but try to leave out the runny buttermilk at the bottom of your pan. The sauce should thicken considerably. If it gets too thick add a splash of freshly boiled water.
Once you have added all of the butter, check the seasoning and finally chop and add the reserved tarragon leaves. Cover with foil and a tea cloth and the sauce will keep warm while you grill the lamb and cook the vegetables.