Four Seasons Lamb Chops

Broiled or grilled rib lamb chops are served with a spoonful each of four flavorful sauces: Aïoli, Tarragon Aïoli, La Rouille and Tomato Provençale.

Recipe Ingredients:

For Aïoli Sauce:
2 egg yolks
24 garlic cloves
1 cup each extra virgin olive and light olive oil
2 tablespoons lemon juice
1 tablespoon vinegar
1 teaspoon kosher or sea salt
1/2 teaspoon white pepper

For Tarragon Aïoli:
1/3 of the Aïoli Sauce
1 cup minced tarragon
1/2 cup minced parsley
2 tablespoons water

For La Rouille Sauce:
1/3 of the Aïoli Sauce
2 teaspoons cayenne pepper
2 tablespoons water
Pinch saffron

Tomato Provençale Sauce:
1 teaspoon minced garlic
1 tablespoon minced onion
2 Roma or Compari tomatoes, 1/4-inch dice
1 tablespoon extra virgin olive oil
8 black olives with 1 tablespoon juice
1 teaspoon fresh thyme
1/2 teaspoon herbs de Provence
Kosher or sea salt and freshly ground black pepper, to taste

16 rib lamb chops
Kosher or sea salt and freshly ground black pepper, to taste

Cooking Directions:

1. For Aïoli Sauce: In a food processor, combine egg yolks and garlic cloves. With motor running, slowly add the extra virgin olive and light olive oils. Add lemon juice, vinegar, salt and white pepper. Process until sauce is thick, garlicky and slightly salty. Divide into three portions.
2. For Tarragon Aïoli: In food processor, combine 1/3 of the Aïoli Sauce with tarragon, parsley and water.
3. For La Rouille Sauce: In bowl, whisk 1/3 of the Aïoli Sauce, cayenne pepper, water and saffron.
4. For Tomato Provençale Sauce: sauté garlic and onions in olive oil. Add remaining ingredients and simmer until tomatoes are soft.
5. Set aside all sauces.
6. For Lamb Chops: Broil or grill lamb chops for preferred doneness, 4 to 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.

Makes 4 servings.

Recipe and photograph provided courtesy of the California Sheep Commission.