Velvet Lamb Benedict

Main Ingredient: Lamb

Ingredients:

• 300g of Lamb loin chops
• 2 Whole grain english muffins
• 4 Large eggs
• 1 tablespoon of Vinegar
• 2 tablespoons of Unsalted butter
• 1 tablespoon of Olive oil
• Salt and pepper to taste
• A handful of Baby spinach

For Hollandaise Sauce:

• 3 Egg yolks
• 1 tablespoon of Lemon juice
• 1/2 cup of Unsalted butter, melted
• Salt and Cayenne pepper to taste

Instructions:

1. Preheat your oven to 180°C.
2. Season the lamb chops with salt and pepper.
3. In a hot skillet add olive oil and sear lamb chops for 2 minutes each side. Transfer them on a baking tray and roast them in the oven for 15 minutes.
4. For the hollandaise sauce, place egg yolks and lemon juice in a blender, blend until frothy.
5. Gradually add melted butter while blending. Season with salt and cayenne pepper.
6. Poach the eggs in a pan of simmering water with the vinegar for about 3-4 minutes.
7. Toast the whole grain english muffins until golden.
8. On each half of the muffins, place a few baby spinach, slice of lamb loin chop, and a poached egg. Pour the hollandaise sauce over top.

Serving size: 1 Velvet Lamb Benedict

Calories: 604

Protein: 39g

Fat: 43g

Carbs: 12g

Plating:

Arrange the Velvet Lamb Benedict nicely on a clean, white porcelain plate. They should be evenly spaced to showcase the unique elements of each Benedict. The glistening Hollandaise sauce drizzled on top of the poached egg adds a luxurious touch, beautifully highlighting the layers – the crispy English muffin, vibrant baby spinach, juicy slice of lamb, perfectly poached egg, and crowned by creamy hollandaise. Garnish delicately with a sprinkle of cayenne pepper and a drizzle of olive oil for a professional finishing touch.