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Peppered lamb cutlets with Béarnaise sauce and baby peas

Name: Peppered lamb cutlets with Béarnaise sauce and baby peas
Cook time: 10 min
Yield: 4 – 6
Ingredients: Cutlets; 4 – 5 loin lamb cutlets (tailless) per person; black pepper, coarsely ground; 15ml (1 tbsp) butter; salt, to taste; Béarnaise sauce; 1 small bunch fresh French tarragon; 45ml (3 tbsp) white wine; tarragon vinegar; 30ml (2 tbsp) dry white wine; 2 shallots, finely chopped; 6 peppercorns; 1 bay leaf; 3 large egg yolks; 250g unsalted butter, cut into; small pieces; salt, freshly ground black pepper and; lemon juice, to taste; Baby peas; 30ml (2 tbsp) butter; 4 rashers smoked streaky bacon, cut; into small pieces; 1 shallot, finely chopped; 100g butter lettuce, shredded; 400g – 500g fresh baby peas; 5ml (1 tsp) white sugar; 90ml (6 tbsp) vegetable or chicken stock; 15ml (1 tbsp) cream; salt and freshly ground black pepper, to taste

May 9, 2013 (Last Updated: January 11, 2019)

Peppered lamb cutlets with Béarnaise sauce and baby peas recipe

Kind of like a pub lunch, but better! We cannot get enough of these peppered lamb cutlets with Béarnaise sauce and baby peas.

Print Recipe

Peppered lamb cutlets with Béarnaise sauce and baby peas

Serves: 4 – 6

Cooking Time: 10 mins

Ingredients

Cutlets
4 – 5 loin lamb cutlets (tailless) per person
black pepper, coarsely ground
15ml (1 tbsp) butter
salt, to taste
Béarnaise sauce
1 small bunch fresh French tarragon
45ml (3 tbsp) white wine
tarragon vinegar
30ml (2 tbsp) dry white wine
2 shallots, finely chopped
6 peppercorns
1 bay leaf
3 large egg yolks
250g unsalted butter, cut into
small pieces
salt, freshly ground black pepper and
lemon juice, to taste
Baby peas
30ml (2 tbsp) butter
4 rashers smoked streaky bacon, cut
into small pieces
1 shallot, finely chopped
100g butter lettuce, shredded
400g – 500g fresh baby peas
5ml (1 tsp) white sugar
90ml (6 tbsp) vegetable or chicken stock
15ml (1 tbsp) cream
salt and freshly ground black pepper, to taste

Instructions

For the lamb cutlets

Liberally cover the cutlets with the crushed black pepper.

Fry gently in butter, according to your preference.

Let the chops rest for 2 minutes then season with the salt and serve hot with the Béarnaise sauce and peas.

For the Béarnaise sauce

Pull the leaves from the tarragon sprigs and set to one side.

Put the tarragon stalks in a small saucepan with the vinegar, wine, shallots, peppercorns and bay leaf. Bring to the boil and then simmer until half of the liquid has evaporated.

Strain the liquid, discard the leaves and spices, and set aside to cool.

Place a bowl over a pan of just-boiled water to make a bain-marie. Add the egg yolks and infused vinegar to the bainmarie and whisk over very low heat until the eggs have thickened. Add the butter, a little at a time, whisking continuously. Do not let the eggs get too hot or they will scramble.

Adjust seasoning and lemon to taste and add the chopped tarragon leaves. The sauce can be kept warm in a bainmarie until required but must not be reheated once it has cooled.

For the baby peas

Melt the butter, add the bacon and cook for one minute. Add the shallot and cook until softened.

Add the lettuce to the pan and stir-fry for a minute. Add the peas, sugar and stock. Cook until the peas are just tender.

Finish by adding fresh cream. Season to taste and serve immediately.