Patagonian Lamb Chops

Directions Print

1. Sear the lamb chops.
2. Mix the Panko with chopped rosemary & salt.
3. Brush the lamb chops with mayo, and coat in the seasoned Panko. Place them in an oiled pan and put in a preheated oven at 375°F for 8 minutes or until the internal temperature reaches 145°F. Remove and let rest.
4. Heat the potato au gratin in the oven as well and heat up the hollandaise in a pan on the stove.
5. When the lamb chops are ready, let rest for a couple minutes, then plate the gratin. Sauce the gratin with the bacon Hollandaise. Lay three lamb chops on top of it and finish with the chimichurri sauce on the lamb.

Chef Alexis's Argentinian Chimichurri

Prep: 15 min | Cook: 1 min | Yield: 2 ¼ cup

1. Pour hot water on the salt to start your brine. Mix well.
2. Add vinegar, paprika, granulated garlic, pepper flakes, & cumin to the brine. Set aside.
3. Finely chop all the herbs with a knife, and mix with your brine. Add the oregano. It will be a bit dry, and that's ok!
4. Add the olive oil. Mix well. Check for acidity balance if more vinegar or more oil is needed.
5. This will be good for 3 days.

Bacon Hollandaise

Prep: 5 min | Cook: 10 min | Yield: 5 ounces

1. Cook the bacon, and reserve the bacon fat.
2. Heat up the hollandaise. Mix with the bacon fat with the juice of half a lemon and reserve.
3. Chop the chives, mix half in the hollandaise before serving. Reserve the other half to top it.