Directions

1. Brush the chops on both sides with a little oil and season with black pepper.
2. Put the chops under the broiler, 4 inches from the heat, and cook for 3-4 minutes on each side for medium-rare chops, slightly longer for well-done.
3. Arrange the lamb chops on warmed serving plates and serve immediately with the warm minted hollandaise sauce.
4. Good served with asparagus and a carrot salad.
5. Hollandaise sauce: Whisk together the lemon juice, viegar, and egg yolks.
6. Put over a saucepan of simmering water and whisk until thick.
7. Melt the butter and add, a little at a time, to the egg-yolk mixture, whisking constantly until the sauce thickens.
8. Stir in the fresh mint and season with salt and pepper to taste.
9. Transfer to a gravy boat and serve immediately.
10. Variation: Lemon and Thyme Hollandaise: Make the sauce as directed, substituting 1 tsp grated lemon zest and 1 tbls chopped fresh thyme for the chopped mint.
11. Serve with the lamb chops.