Chef Rachel Klein Grilled Aussie Lamb with Blistered Cherry Tomatoes & Béarnaise

Method

To cook: Preheat a grill to high heat, or use a grill pan on the stovetop. Season the lamb chops with salt and pepper and set aside.

For the gremolata: In a small bowl, combine 1 cup of the tarragon, the lemon zest, garlic and olive oil. Season with salt and set aside.

For the blistered cherry tomatoes: Place a small skillet on the grill with a little olive oil. When the oil starts to shimmer, add the cherry tomatoes and sauté until blistered, about 4 minutes. Season with salt and set aside.

For the béarnaise: In a small saucepan, combine the vinegar and peppercorns over medium heat and reduce by half. Strain out the peppercorns.

Place a large bowl over a pot of simmering water. Add the egg yolks and the strained vinegar and whisk continuously. As the egg yolks begin to thicken, be careful not to scramble them. If the bowl becomes too hot, remove it from the heat briefly. Once the mixture is thick, slowly whisk in the melted butter in a steady stream. Return the bowl to the simmering water if needed until all the butter is incorporated. Season with salt and a squeeze of lemon juice, then stir in the remaining 2 tablespoons of tarragon. Keep warm.

To finish: Grill the lamb chops for about 4 minutes per side for medium doneness. Transfer to a plate and rest for 5 minutes. Serve with the blistered cherry tomatoes, gremolata and béarnaise.

Dietary Substitutions 

For Keto: 

• This recipe is 100% keto-friendly!

For Paleo:

• Replace butter with avocado or olive oil.
• Replace white wine vinegar with distilled vinegar.

For Whole30:

• Replace butter with avocado or olive oil.
• Replace white wine vinegar with distilled vinegar.