I adore her magazine and the ideas inside it and I draw a great amount of inspiration from it every month. This month's issue had some amazing recipes which included a Flag Cheesecake (rest assured that you will be seeing this recipe on my blog come the Fourth of July), a Panini Bar and this blog entry's feature - Grilled Lamb Shoulder with Herb Aioli. Forrest and I both love Lamb and this recipe seemed so simple and the perfect solution to a weeknight meal that I could quickly throw together after a long day at work.
Grilled Lamb Shoulder Chops with Herb Aioli
Martha Stewart Living - July 2008
- 1 large egg
- 1 garlic clove, coarsely chopped
- 2 tablespoons coarsely chopped fresh chives
- 1 tablespoon coarsely chopped fresh flat-leaf parsley
- 1 1/2 teaspoons coarsely chopped fresh rosemary
- 1/4 cup plus 1 tablespoon extra-virgin olive oil
- 1/4 cup plus 1 tablespoon vegetable oil
- Coarse salt and freshly ground pepper
- 4 lamb shoulder chops (I used boneless lamb loin b/c I couldn't find shoulders)
- 1 lemon, cut into wedges, for serving
- Using an immersion blender or a food processor, combine egg, garlic, and herbs.
- With the machine running, pour in oils in a slow, steady stream, blending until thickened. Season with salt and pepper. Transfer to a dish, press plastic wrap on surface, and refrigerate while lamb is cooking.
- Preheat grill to medium-high. Season lamb with salt and pepper,
- and grill to desired doneness, about 5 minutes per side for medium-rare.
- Serve with aioli and lemon wedges.
This meal was really good. I thought the lemon sounded like a strange addition but it really rounded out the aioli and was an essential component of the recipe. Make sure you squeeze a litttle lemon juice over your aioli to finish it.