INGREDIENTS
8 English muffins, halved and toasted
8 lamb cutlets, seared (recipe follows)
8 poached eggs (recipe follows)
One-pot hollandaise, (recipe follows)
1 tablespoon fresh parsley, rough chopped
1/2 teaspoon cayenne pepper
Lamb Cutlets
8 lamb cutlets
Your favorite spice rub
2 tablespoons grapeseed oil
One-Pot Hollandaise
1 egg yolks
2 tablespoons water 1/2 lemon, juiced
1 stick butter, cut into 1 tablespoon-size pieces
Cayenne pepper, to taste
Salt and pepper to taste
Poached Egg
1 tablespoon white wine vinegar
8 eggs
DIRECTIONS
Lamb Cutlets
Lay the lamb cutlets between two pieces of plastic wrap or parchment paper, and using the flat side of a meat mallet, pound until thin.
Season the lamb generously with your favorite spice rub.
Heat 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
Place the yolks, water, lemon juice and butter in a slope-sided saucier pan.
Place over medium-low heat and whisk until the butter melts. Continue to whisk until the sauce starts to thicken, about 5 minutes.
Remove 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
Fill 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.
Carefully 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.
Remove the eggs with a skimmer or slotted spoon, draining any excess water
To Assemble:
To assemble the benedict, place two toasted English muffins halves on a plate. Top each with a seared lamb cutlet followed by a poached egg.
Spoon the hollandaise on top, and garnish with parsley and a sprinkling of cayenne pepper
