chef Rachel Klein Grilled Aussie lamb shoulder chops with blistered cherry tomatoes and bearnaise

Method

Preheat a grill to HIGH or you can use a grill pan on the stove. Season the chops with salt and pepper and set aside. 

In a small bowl, make a gremolata by combining 1 cup of the tarragon, the lemon zest, garlic and olive oil. Season with salt and set aside. Put a small skillet directly on the grill with a little bit of oil in the pan. When the oil starts to shimmer, add the tomatoes and sauté them until they blister, about 4 minutes. Season with salt and set aside. 

In a small pot, combine the vinegar and peppercorns over MEDIUM heat; reduce by half. Strain out the peppercorns. In a large bowl over a pot of simmering water, combine the egg yolks and strained vinegar and whisk. The egg yolks will start to thicken; be careful not to scramble the eggs. If the bowl gets too hot, take it off of the pot. Once the egg mixture is nice and thick, whisk in the butter in a continuous stream. Put the bowl back on the simmering water; if the mixture gets too cold, whisk in all the butter. Season with salt and a squeeze of lemon juice, and mix in the remaining 2 tablespoons of the tarragon. Set aside in a warm place. 

Grill the chops for about 4 minutes on each side for medium doneness. Let them rest on a plate for 5 minutes. Serve the chops with the blistered tomatoes, gremolata and sauce.