Duo of lamb with paloise sauce and crushed new potatoes and green beans

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I stopped worrying about lamb's reputation once I found the trick of trimming the silverskin before cooking. It keeps the meat tender instead of toughening as it sears.

This dish has been on my counter for years — I make it when I want something that feels special without actually being fussy. The paloise sauce ties everything together with its sharp tarragon bite, and the crushed potatoes give you that satisfying contrast between crisp edges and creamy centers.

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Prep Time 30

Cook Time 15

Total Time 45

Servings: 2 servings

Course: Main Dish

Cuisine: French

Calories: 650

Ingredients Method Nutrition Notes

Ingredients

For the lamb:

2 10–12 oz boneless lamb loin steaks or rack sections, trimmed
3 tbsp olive oil
Kosher salt and freshly ground black pepper
3 cloves garlic smashed (for basting)
3 tbsp unsalted butter

For the paloise sauce:

4 large egg yolks
2 tbsp white wine vinegar
1 small shallot finely minced
1 tsp Dijon mustard
6 –8 sprigs fresh tarragon leaves only (about 3 tbsp packed)
Pinch of cayenne pepper
½ cup unsalted butter cold and cut into small cubes

For the potatoes:

2 lbs new potatoes red or yellow, scrubbed
4 tbsp olive oil
Kosher salt

For the green beans:

1 lb fresh green beans trimmed
1 tbsp butter
Pinch of salt and lemon zest optional

Method

Trim the silverskin from the lamb steaks or rack sections. Season with kosher salt and freshly ground black pepper.
Heat olive oil in a large skillet over medium-high heat. Sear the lamb on both sides until golden brown, about 3–4 minutes per side for medium-rare.
During the last minute of cooking, add the smashed garlic cloves and butter to the pan. Baste the lamb with the melted butter mixture.
While the lamb cooks, prepare the paloise sauce: whisk together egg yolks, white wine vinegar, shallot, Dijon mustard, tarragon leaves, and cayenne pepper in a heatproof bowl.
Place the bowl over a pot of simmering water (double boiler) and whisk constantly until the mixture thickens slightly, about 3–4 minutes. Remove from heat.
Let the bowl cool for a minute off the heat, then gradually whisk in the cold butter cubes one at a time until you have a smooth emulsion. Season with salt.
Boil new potatoes in salted water until tender, about 15 minutes. Drain and crush lightly with a potato masher or fork — leave some chunks for texture.
Toss the crushed potatoes with olive oil and salt. Roast at 425°F (220°C) until edges are crisp, about 20 minutes.
Blanch green beans in boiling water for 3–4 minutes until tender-crisp. Drain and toss with butter, salt, and lemon zest if using.
Slice the lamb against the grain. Serve with crushed potatoes and green beans, drizzled generously with paloise sauce.

Nutrition

Calories: 650kcalCarbohydrates: 45gProtein: 38gFat: 42gSaturated Fat: 18gCholesterol: 380mgSodium: 420mgPotassium: 980mgFiber: 6gSugar: 5gVitamin A: 12IUVitamin C: 18mgCalcium: 8mgIron: 22mg

Notes

One thing that saves me every time: don't rush the butter into the paloise at the end. If it's too hot when you whisk in the cold butter cubes, they'll melt right through instead of creating that beautiful emulsion. Let the pan cool for a minute off the heat first.

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