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.
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