Ingredients
- 3 tbsps white-wine vinegar
- 6 whole black peppercorns
- 1 sprig tarragon
- 1 sprig chervil
- 2 tbsp brandy
- 1 french shallot, chopped
- 2 egg yolks, whisked with 1 tbsp water
- 100g butter, chopped
- 1 sprig chervil, chopped
- 2 racks lamb (6 cutlets each), trimmed
- 12 truss baby tomatoes
- 2 tbsp extra-virgin olive oil
Method
Preheat oven to 220C. For sauce, combine vinegar, peppercorns, tarragon, chervil, brandy and shallot in a small saucepan and reduce by half over high heat. Strain, reserving liquid.
Place reduced vinegar and egg yolks in a bowl over a saucepan of simmering water and whisk until smooth, then beat in chopped butter, piece by piece, until sauce is thick and smooth.
Remove from heat and stir in chopped chervil.
Cook the lamb racks in a lightly greased frying pan over high heat until browned on all sides. Place in a large, greased ovenproof dish.
Make a small slit in tomato skins and place around lamb. Pour oil over tomatoes and roast for about 15 minutes or until cooked as desired. Rest lamb for 8-10 minutes, then serve with tomatoes and bearnaise sauce.
