Lamb Lollipops With Yuzu Aioli Recipes

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LAMB LOLLIPOPS



Lamb Lollipops image

Provided by Food Network

Categories     appetizer

Time 23m

Yield 6 to 8 servings

Number Of Ingredients 7

12 to 14-ounce lamb racks (4 racks serve 6 persons)
Clayton Shurley's Smoked Finishing Salt
Clayton Shurley's Powdered Herb Butter
Black pepper
Olive Oil
Chopped garlic
Chopped rosemary leaves

Steps:

  • Trim the silver skin off lamb racks and cut into individual chops. Rub lamb with Smoked Salt, Herb Butter and black pepper. Then toss the racks with olive oil, garlic and rosemary.
  • Turn on grill or start fire making sure grill is hot before placing lamb on grill. Rub the grill with a towel coated with olive oil. Place lamb lollipops on grill and cook for 3 to 4 minutes on each side or desired doneness.

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

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

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