Ingredients

• 200g/7oz butter
• ½ bunch fresh mint
• plus 2-3 tbsp chopped fresh mint leaves
• 2 tbsp white wine vinegar
• 50ml/2floz white wine
• 1 tsp white peppercorns
• 1 small banana shallot
• finely diced
• 4 free-range eggs
• yolks only
• ¼ lemon
• juice only
• 400g/14oz new potatoes
• 200g/7oz French beans
• 75g/2½ oz butter
• 2 x 150-200g/5-7oz lamb fillets
• salt and freshly ground black pepper
• olive oil
• 8 lamb chops
• trimmed

Directions

• For the paloise sauce
• melt the butter in a medium saucepan on a gentle heat. Skim the white foam that floats to the top off the butter. Then pour the butter into a clean bowl
• leaving behind any milk solids that have sunk to the bottom of the pan. Add the bunch of mint to the butter.
• Place the vinegar
• white wine
• peppercorns and shallot into a small saucepan and bring to the boil. Reduce the heat and simmer until the volume of the liquid has reduced by half.
• Remove the peppercorns
• and then pour the mixture into a medium heat-proof bowl. Allow to cool slightly.
• Whisk the egg yolks into the white wine reduction.
• Place the bowl over a pan of simmering water (ensure the bottom of the bowl does not touch the water) and whisk the eggs together until thickened and light in colour.
• Strain the mint-flavoured butter through a sieve into the egg mixture
• whisking constantly.
• Season with salt and freshly ground black pepper
• then add the lemon juice and chopped mint leaves.
• Turn off the heat and leave the bowl over the pan until ready to use.
• For the crushed new potatoes and green beans
• place the potatoes in a medium saucepan and add cold water bring to the boil and cook for 10-15 minutes until the potatoes are cooked. Drain.
• Bring a medium saucepan of water to the boil and add the beans. Boil for one minute
• then drain.
• Heat a small frying pan and add half the butter. Add the blanched beans to the pan and cook for a minute.
• Crush the new potatoes slightly with a fork and add the remaining butter. Season with salt and pepper.
• Pre-heat the oven to 200C/400F/Gas 6.
• For the duo of lamb
• heat a large frying pan and add the oil
• season the fillets with salt and fry until browned all over. Transfer to the oven for 8-10 minutes. Remove from the oven and allow to rest.
• Meanwhile
• heat a griddle pan until hot. Brush the chops with oil and season with salt and freshly ground black pepper. Place on the griddle and cook for a couple of minutes on each side. Set aside to rest for a few minutes.
• To serve
• slice the lamb fillets and place onto a plate with a lamb chop
• serve with the new potatoes
• green beans alongside and sauce drizzled over.