Rack of Lamb, Mint Barnaise and Braised Peas and Lettuce

Béarnaise: Put all the ingredients except the egg yolks and butter in a small saucepan and simmer until reduced by half. This will only take 1-2 minutes. Strain the liquid into a bowl and discard the solids. Place the egg yolks and vinegar reduction in a food processor and process until light and frothy. With the motor running, slowly drizzle in the hot butter to make a thick sauce. Add the mint, season well and process again. Tip into a bowl, cover and keep warm until ready to serve.

Lamb: Preheat the oven to 200˚C. Heat an ovenproof sauté pan with a little olive oil. Season the lamb and quickly brown on both sides. Roast for 7 minutes, turn the racks over and roast for a further 6-7 minutes for medium rare lamb. Cooking time will depend on the size of the lamb rack. Transfer to a plate, cover loosely and rest for 5 minutes.

Braised peas: Melt the butter in a saucepan and cook the bacon, onion and garlic with a pinch of salt until the onion is tender. Add the peas, lettuce, wine and stock and bring to the boil. Simmer until the peas are cooked. Add the mint just before serving.

To serve: Slice the lamb into cutlets. Divide the peas and lettuce between shallow serving plates and top each one with four lamb cutlets and a spoonful of mint Béarnaise.