Lamb With Aioli Recipe

Name: Lamb With Aioli
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/3 cup olive oil; 6 sprigs fresh thyme; 2 lbs large potatoes, sliced 1/3-inch thick; 6 None racks of lamb (4 chops each), french trimmed; 1 lb spinach, trimmed; 1 tbsp butter; 8 oz cremini mushrooms, thickly sliced; 1 clove garlic, crushed; 1 tbsp balsamic vinegar; None None FOR THE AIOLI; 1/2 tsp Dijon mustard; 1 tbsp white wine vinegar; 1 clove garlic, crushed; 2 None egg yolks; 3/4 cup extra virgin olive oil; 2 tsp lemon juice

Servings: persons

1/3 cup olive oil
6 sprigs fresh thyme
2 lbs large potatoes, sliced 1/3-inch thick
6 None racks of lamb (4 chops each), french trimmed
1 lb spinach, trimmed
1 tbsp butter
8 oz cremini mushrooms, thickly sliced
1 clove garlic, crushed
1 tbsp balsamic vinegar
None None FOR THE AIOLI
1/2 tsp Dijon mustard
1 tbsp white wine vinegar
1 clove garlic, crushed
2 None egg yolks
3/4 cup extra virgin olive oil
2 tsp lemon juice

1
Heat oil in a small saucepan on medium heat. Deep-fry thyme, about 5 seconds or until fragrant. Drain on paper towels. Reserve oil.
2
Preheat the oven to 400u00b0F.
3
Heat 2 tbsp of the reserved oil in large skillet on medium-high heat. In batches, cook potato slices until lightly browned on both sides. Place potatoes in a roasting pan. Add lamb to pan.
4
Roast about 20 mins or until lamb is cooked to desired doneness. Cover to keep warm.
5
Meanwhile, for the aioli, whisk mustard, vinegar, garlic and egg yolks in a medium bowl until combined. Gradually add oil in a thin, steady stream, whisking constantly, until mixture thickens. Whisk in lemon juice.
6
Boil, steam or microwave spinach until wilted; drain.
7
Heat remaining reserved oil with butter in a large skillet on medium-high heat. Cook mushrooms and garlic, stirring, until mushrooms soften.
8
Cut each lamb rack into four chops. Divide among serving plates with spinach, potato and mushrooms. Top with aioli and fried thyme; drizzle with vinegar.

1338

kcal

Calories

105

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1/3 cup olive oil, 6 sprigs fresh thyme, 2 lbs large potatoes, sliced 1/3-inch thick, 6 None racks of lamb (4 chops each), french trimmed, and more.

Yes, Lamb With Aioli falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Lamb With Aioli

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions