1.         In a small bowl mix olive oil, Epic Spice Mediterranean rub and salt.

2.         Place the frozen chops in a medium deep tray and drizzle with the olive oil mixture. Rub to coat. Cover and refrigerate preferable overnight.

3.         Make the Béarnaise sauce: Melt the butter in a small saucepan over a low heat.

4.         When the butter is foaming, remove the pan from the heat and leave it to stand for a few minutes so that the white solids sink to the bottom of the pan.

5.         Sieve the butter through a fine sieve or cloth and discard the white solids.

6.         Set the clarified butter aside.

7.         Make a reduction by heating the wine and vinegar in a small saucepan gently over a medium heat.

8.         Add the shallots, peppercorns and salt.

9.         Boil until it is reduced to half for about 8-10 minutes.

10.       Strain through a sieve and allow to cool. 

11        Lightly beat the egg yolks and mix into the cooled vinegar while stirring.

12.       Add the lemon juice.

13.       Pour the mixture into a safe heat bowl suspended over a pan of simmering water, Bain-marie. (Do not allow base of the bowl to touch the water). Whisk constantly until the sauce has thickened enough to coat the back of a spoon and has increased in volume about 3-4 minutes.

14.       Remove the bowl from the heat and slowly pour in the clarified butter in a steady stream, whisking continuously, until the mixture is thick and smooth. Fold in the tarragon leaves and season to taste with salt and freshly ground black pepper.

15.       Set aside.

16.       Prepare the grill to medium heat.

17.       Grill the chops for about 3-4 minutes per side.

18.       Serve lamb chops with Béarnaise sauce, julienne fries and fresh chopped tarragon.

Kali Orexi!

*This recipe item is not found in foodhaus shop