8 English muffins, halved and toasted
8 Lamb cutlets, seared
8 Poached eggs
One-pot hollandaise
1 tsp Fresh parsley, roughly chopped
0.50 tsp Cayenne pepper
Lamb Cutlets
8 Lamb Cutlets
Personal favorite spice rub
2 tbsp Grapeseed oil
One-pot Hollandaise
1 Egg yolk
2 tbsp Water
0.50 Freshly squeezed lemon
1 Stick of butter, cute into 1 tablespoon-sized pieces
Cayenne pepper to taste
Salt & pepper to taste
Poached Egg
1 tbsp White wine vinegar
8 Eggs
Lamb Cutlets
1Lay the lamb cutlets between two pieces of plastic wrap or parchment paper, and using the flat side of a meat mallet, pound until thin.
2Season the lamb generously with your favorite spice rub.
3Heat a sauté pan over medium-high heat, and add the grapeseed oil. Sear the cutlets on each side until caramelized, 3to4minutes perside.
Note: USDA recommends amb reach an interal temperature of 145F with a 3 minute rest.
One-Pot Hollandaise
4Place the yolks, water, lemon juice and butter in a slope-sided saucier pan.
5Place over medium-low heat and whisk until the butter melts. Continue to whisk until the sauce starts to thicken, about 5 minutes.
6Remove the sauce from the heat, allowing the residual heat from the pan to finishing cooking the sauce, and whisk in the cayenne pepper. Season with salt and pepper to taste. Serve warm.
Poached Egg
7Fill a pot with at least 2 inches of water, and add the vinegar. Heat until the water begins to bubble, and keep the heat at a gentle simmer.
8Carefully drop one egg at a time into the water. Allow the eggs to cook undisturbed for 3 to 4 minutes. The whites should be set but the yolks still soft.
9Remove the eggs with a skimmer or slotted spoon, draining any excess water.
To Assemble:
10To assemble the benedict, place two toasted English muffins halves on a plate. Top each with a seared lamb cutlet followed by a poached egg.
11Spoon the hollandaise on top, and garnish with parsley and a sprinkling of cayenne pepper.
Ingredients
8 English muffins, halved and toasted
8 Lamb cutlets, seared
8 Poached eggs
One-pot hollandaise
1 tsp Fresh parsley, roughly chopped
0.50 tsp Cayenne pepper
Lamb Cutlets
8 Lamb Cutlets
Personal favorite spice rub
2 tbsp Grapeseed oil
One-pot Hollandaise
1 Egg yolk
2 tbsp Water
0.50 Freshly squeezed lemon
1 Stick of butter, cute into 1 tablespoon-sized pieces
Cayenne pepper to taste
Salt & pepper to taste
Poached Egg
1 tbsp White wine vinegar
8 Eggs
Directions
Lamb Cutlets
1Lay the lamb cutlets between two pieces of plastic wrap or parchment paper, and using the flat side of a meat mallet, pound until thin.
2Season the lamb generously with your favorite spice rub.
3Heat a sauté pan over medium-high heat, and add the grapeseed oil. Sear the cutlets on each side until caramelized, 3to4minutes perside.
Note: USDA recommends amb reach an interal temperature of 145F with a 3 minute rest.
One-Pot Hollandaise
4Place the yolks, water, lemon juice and butter in a slope-sided saucier pan.
5Place over medium-low heat and whisk until the butter melts. Continue to whisk until the sauce starts to thicken, about 5 minutes.
6Remove the sauce from the heat, allowing the residual heat from the pan to finishing cooking the sauce, and whisk in the cayenne pepper. Season with salt and pepper to taste. Serve warm.
Poached Egg
7Fill a pot with at least 2 inches of water, and add the vinegar. Heat until the water begins to bubble, and keep the heat at a gentle simmer.
8Carefully drop one egg at a time into the water. Allow the eggs to cook undisturbed for 3 to 4 minutes. The whites should be set but the yolks still soft.
9Remove the eggs with a skimmer or slotted spoon, draining any excess water.
To Assemble:
10To assemble the benedict, place two toasted English muffins halves on a plate. Top each with a seared lamb cutlet followed by a poached egg.
11Spoon the hollandaise on top, and garnish with parsley and a sprinkling of cayenne pepper.
American Lamb Cutlet Benedict
