Recipe Tip: Tender Pink Rack of Lamb with Asparagus and Hollandaise

Instructions

1. Step 1

   For the hollandaise, gently melt the butter in a heavy-based pan.

2. Step 2

   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).

3. Step 3

   Whisk until the mixture is foamy and has doubled in volume. Remove the bowl from the pan.

4. Step 4

   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.

5. Step 5

   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.

6. Step 6

   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.

7. Step 7

   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.

8. Step 8

   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).

9. Step 9

   Allow the lamb to rest while you finish the vegetables. Serve the lamb sliced into chops with the vegetables and hollandaise.

10. Step 10

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11. Step 11

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12. Step 12

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13. Step 13

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14. Step 14

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