Four Seasons Lamb Chops

Ingredients:
  • Aioli Sauce
  • Tarragon Aioli Sauce
  • La Rouille Sauce
  • Tomato Provencale Sauce
  • 16 rib lamb chops
  • Salt and pepper, to taste

Tomato Provencale Sauce Ingredients:

  • 1 tsp minced garlic
  • 1 Tbsp minced onion
  • 2 Roma tomatoes, 1/4 dice
  • 1 Tbsp extra virgin olive oil
  • 8 black olives with 1 Tbsp juice
  • 1 tsp fresh thyme
  • 1/2 tsp herbs de provence
  • Salt and pepper to taste
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Preparation:

In a food processor, combine 2 egg yolks and 24 garlic cloves. With motor running, slowly add 1 cup each olive and canola oils. Add 2 Tbsp lemon juice, 1 Tbsp vinegar, 1 tsp salt and 1/2 tsp white pepper.

Process until sauce is thick, garlicky and slightly salty. Divide into three portions.

Tarragon Aioli: In food processor, combine 1/3 of the above Aioli Sauce with 1 cup minced tarragon, 1/2 cup minced parsley and 2 Tbsp water.

For La Rouille Sauce: In bowl, whisk 1/3 of the Aioli Sauce, 2 tsp cayenne pepper, 2 Tbsp water and pinch saffron.

Sauce Preparation:

Sauté garlic and onions in olive oil. Add remaining ingredients and simmer until tomatoes are soft.

Set aside all sauces.

For Lamb Chops: Broil or grill lamb chops for preferred doneness, 4-5 minutes per side for medium rare, 3 inches from broiler or 4 to 6 inches from moderately hot coals. Top each chop with a large spoonful of each of the 4 sauces.

Servings: 4
Source: California Sheep Commission
Source:
Submitted by: Recipe Group Member
Date:






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