Mint And Tarragon Aioli For Lamb Recipe

Name: Mint And Tarragon Aioli For Lamb
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 farm fresh egg yolk, room temperature; 2/3 canola oil; 1 well smashed garlic clove, peeled; 1 tablespoon champagne or cider vinegar; pinch of Maldon salt flakes or sea salt; 1/3 cup cold pressed extra virigin olive oil; 1 teaspoon lemon zest; spritz of lemon juice; 2 tbl. bruised and minced spearmint leaves; 1 tablespoon bruised and minced tarragon leaves; 1 tablespoon bruised and minced ramp greens (or a mix of scallions and chives); pinch of ground lemongrass; tiny splash of brandy

Servings: persons

1 farm fresh egg yolk, room temperature
2/3 canola oil
1 well smashed garlic clove, peeled
1 tablespoon champagne or cider vinegar
pinch of Maldon salt flakes or sea salt
1/3 cup cold pressed extra virigin olive oil
1 teaspoon lemon zest
spritz of lemon juice
2 tbl. bruised and minced spearmint leaves
1 tablespoon bruised and minced tarragon leaves
1 tablespoon bruised and minced ramp greens (or a mix of scallions and chives)
pinch of ground lemongrass
tiny splash of brandy

1
In a bowl resting on a tea towel (thanks, Food52 for the tip) begin whisking the yolk, vinegar, garlic, salt, and a tiny splash of the canola oil.
2
As you continue to whisk away with your better hand, slowly pour a thin stream of the same oil into the bowl. The mix should fluff up and pull together. At this point you can exhale and switch over to the olive oil. In the same fashion pour a slow steady stream into the bowl as you whisk like a dervish. Add in the lemon zest. Taste and adjust the acidity and salt level if needed.
3
Spritz the finely minced herbs with lemon juice. Stir in the combination with the lemongrass to the aioli. Add a teeny, tiny splash of brandy.
4
Grill or sear your seasoned lamb (or sirloin) about 4-5 minutes per side with onions. Serve with a dollop of the aioli. Garnish with fresh herbs and pea shoots. French fries on the side would complete this for me!

398

kcal

Calories

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

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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

You need 13 ingredients. The key ingredients include: 1 farm fresh egg yolk, room temperature, 2/3 canola oil, 1 well smashed garlic clove, peeled, 1 tablespoon champagne or cider vinegar, and more.

Yes, Mint And Tarragon Aioli For Lamb 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!

Mint And Tarragon Aioli For Lamb

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions