Lamb And Feta Sliders With Mint Aioli Recipes

LAMB WITH AIOLI

Lamb With Aioli image

Make and share this Lamb With Aioli recipe from Food.com.

Provided by currybunny

Categories Lamb/Sheep

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 15

Ingredients

1/3 cup olive oil
6 sprigs thyme
900 g potatoes
6 racks of lamb (4 cutlets each)
500 g spinach, trimmed
1 tablespoon butter
250 mushrooms, sliced
1 garlic clove, crushed
1 tablespoon balsamic vinegar
1/2 teaspoon Dijon mustard
1 tablespoon white wine vinegar
1 garlic clove, crushed
2 egg yolks
3/4 cup extra virgin olive oil
2 teaspoons lemon juice

Steps:

Heat oil in small saucepan; deep-fry thyme briefly, only about 5 seconds til fragrant. Remove thyme from oila and drain on absorbent paper.
Prehead oven to moderate.
Cut potatoes into 1cm slices; heat 2 tablespoons of the reserved thyme oil in ovenproof/flameproof baking dish; cook potato slices in batches til lightly browned on both sides. Return all potatoes to baking dish; add lamb and roast, uncovered for about 15 minutes or unil cooked as desired.
Meanwhile, make aioli.
Boil, steam or microwave spinach til just wilted; drain. Heat remaining thyme oil with butter in small saucepan; cook mushrooms and garlic til softened. Cut each lamb rack into 4 cutlets; divide among serving plates with spinach, potato and mushrooms. Top with aioli, garnish with fried thyme and drizzle with vinegar.
Aioli: whisk mustard, vinegar, garlic and egg yolks in a small bowl til combined; gradually add oil in a thin, steady stream, whisking constantly, til aioli thickens. Whisk in lemon juice.

Nutrition Facts : Calories 679.9, Fat 45.3, SaturatedFat 7.5, Cholesterol 68, Sodium 134.1, Carbohydrate 54.5, Fiber 12.7, Sugar 14, Protein 29.5

ROAST LEG OF LAMB WITH MINT AïOLI

Roast Leg of Lamb with Mint Aïoli image

Provided by Frank Stitt

Categories Egg Garlic Lamb Marinate Roast Easter Dinner Lemon Mint Spring Gourmet Sugar Conscious Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added

Yield Makes 8 servings

Number Of Ingredients 20

Ingredients

For lamb
2 garlic cloves, smashed
1/2 small onion, thinly sliced
3/4 cup coarsely chopped fresh mint
3 tablespoons coarsely chopped fresh savory or thyme
3 tablespoons extra-virgin olive oil
Finely grated zest and juice of 2 medium lemons
1 teaspoon cumin seeds, toasted
1 (7- to 8-pound) leg of lamb, boned and trimmed of all fat (but not tied)
1 tablespoon vegetable oil
For aïoli
1 large garlic clove
1 teaspoon kosher salt
2 cups loosely packed fresh mint leaves
2 large egg yolks
1 1/4 cups canola oil
2 tablespoons fresh lemon juice
2 tablespoons warm water
Special Equipment
kitchen string; a large roasting pan with a wire rack

Steps:

Marinate lamb:
Stir together garlic, onion, mint, savory, olive oil, lemon zest and juice, and cumin in a baking dish just large enough to hold lamb. Put lamb in dish and turn to coat, rubbing marinade into entire surface. Marinate lamb, covered and chilled, turning once or twice, at least 12 hours.
Make aïoli:
Mash garlic to a paste with kosher salt using a mortar and pestle (or mince and mash with a large heavy knife), then add 1 cup mint and pound to a paste (or mince and mash with knife). Transfer to a bowl and whisk in yolks, then add half of oil, 1 to 2 teaspoons at a time, whisking constantly. Whisk in lemon juice, then slowly add remaining oil, whisking. Season with salt and pepper and stir in warm water.
Working with several leaves at a time, stack remaining cup mint leaves, then roll up and thinly slice crosswise to make a chiffonade (thin strips). Stir mint into aïoli and chill until ready to use.
Roast lamb:
Preheat oven to 400°F.
Wipe all of marinade from lamb and discard. Pat lamb dry and season both sides generously with salt and pepper. Arrange lamb, boned side up, on a work surface and, beginning with a long side, roll up as tightly as possible and tie tightly with string.
Heat vegetable oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then brown lamb on all sides, about 8 minutes. Transfer to rack set in roasting pan and roast in middle of oven until an instant-read thermometer inserted into lamb reads an average of 140°F for medium-rare (test in several places, as different muscles cook at different speeds; temperatures should range from 120 to 160°F), 40 to 60 minutes. Let stand 15 to 20 minutes before slicing.
Serve lamb with aïoli.

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