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Broiled or grilled rib lamb chops are served
with a spoonful each of four sauces: aioli sauce, tarragon aioli
sauce, la rouille sauce and tomato provencale sauce.
Four Seasons Lamb
- Aioli Sauce
Tarragon Aioli Sauce
La Rouille Sauce
Tomato Provencale Sauce
16 rib lamb chops
Salt and pepper, to taste
- For Aioli Sauce:
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 tablespoons lemon juice, 1 tablespoon vinegar, 1 teaspoon
salt and 1/2 teaspoon white pepper. Process until sauce is thick,
garlicky and slightly salty. Divide into three portions.
- For 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 tablespoons water.
- For La Rouille Sauce: In bowl, whisk 1/3 of the Aioli Sauce, 2 teaspoons
cayenne pepper, 2 tablespoons water and pinch saffron.
- Tomato Provencale Sauce:
- 1 teaspoon minced garlic
1 tablespoon minced onion
2 Roma tomatoes, 1/4 dice
1 tablespoon extra virgin olive oil
8 black olives with 1 tablespoon juice
1 teaspoon fresh thyme
1/2 teaspoon herbs de provence
Salt and pepper to taste
- Saute 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 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.
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