Manu’s lamb cutlets with mint hollandaise
01 Dec 2016
Ever wanted to know what Manu Fieldel cooks up at home? Well it turns out it’s not the blue cheese soufflé and duck a l’orange you’d think, but simple, delicious, international-inspired comfort food – the kind you’ll find in his brand new book, More Please! With the Manu himself coming to town on Friday December 2 for a lunch and book signing at e’cco bistro, we wanted to get a sneak peek of what’s in the new book, and got our hands on his lamb cutlets recipe with mint hollandaise.
Lamb cutlets with mint hollandaiseServes 4
- 1½ tablespoons olive oil
- 16 lamb cutlets, seasoned with sea salt and pepper
- mint sprigs, to garnish
- 3 golden shallots, finely chopped
- 60 ml (2 fl oz/¼ cup) white wine
- 1½ tablespoons white wine vinegar
- 1 teaspoon dried mint
- 1 teaspoon crushed black peppercorns
- 4 egg yolks
- sea salt
- 250 ml (9 fl oz/1 cup) Clarified butter (see page 202)
- 1 tablespoon finely chopped mint
- juice of ½ lemon
- freshly ground black pepper
- To make the hollandaise, combine the shallot, white wine, vinegar, dried mint and peppercorns in a small saucepan over high heat and bring to the boil. Reduce the heat medium–low and simmer for 3–5 minutes, or until most of the liquid has evaporated. Transfer to a heatproof bowl that fits snugly over a saucepan and set aside to cool.
- Half-fill the saucepan with water and bring to the boil over high heat. Reduce to a simmer.
- Add the egg yolks to the shallot reduction in the bowl, along with a pinch of salt, then rest the bowl over the saucepan, making sure the bottom of the bowl doesn’t touch the water, and start whisking. It should foam and then thicken to the consistency of thin (pouring) cream. As you continue to whisk, the volume should increase. After about 8–10 minutes, you will be able to see the bottom of the bowl, which means the mixture is cooked.
- Tip the water out of the saucepan and drape a tea towel (dish towel) over the empty pan. Put the bowl back in the saucepan, resting on the tea towel to reduce movement and keep it nicely stabilised. Pour a thin stream of clarified butter into the egg mixture, building the sauce by whisking constantly as you would a mayonnaise until all the butter has been incorporated. Stir in the fresh mint and lemon juice and season to taste with salt and pepper. Set aside until required.
- Heat a large frying pan or chargrill pan over very high heat and drizzle over the olive oil. Add the lamb cutlets (in batches if necessary) and cook for 2 minutes on each side, or until nicely caramelised and cooked to your liking. Transfer to a plate, cover with foil and leave to rest for a few minutes.
- Garnish the cutlets with mint leaves and serve with the mint hollandaise and a side of your favourite vegetables.