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1
For the aioli: Put the chopped rosemary into a little saucepan with 3 tablespoons of oil and warm gently for 2 or 3 minutes, careful not to burn.
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2
Keep aside
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3
Put the egg yolks into a bowl with the mustard, salt, and the white wine vinegar and add the crushed garlic.
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4
Put the oil into a measuring cup.
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5
Take a whisk in one hand and the oil in the other and drip the oil onto the egg yolks, drop by drop, whisking at the same time.
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6
Within a minute you will notice that the mixture is beginning to thicken.
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7
When this happens you can add the oil a little faster, but don't get too cheeky or it will suddenly curdle because the egg yolks can only absorb the oil at a certain pace.
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8
Taste and add a little more seasoning and vinegar, if necessar.
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9
If the mayonnaise curdles it will suddenly become quite thin, and if left sitting the oil will start to float to the top of the sauce.
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10
If this happens you can quite easily rectify the situation by putting another egg yolk or 1 to 2 tablespoons plus 1 to 2 teaspoons of boiling water into a clean bowl.
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11
Then whisk in the curdled mayonnaise, a half teaspoon at a time, until it emulsifies again.
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12
Chop the membrillo and warm gently in a little saucepan until it melts.
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13
Cool and add to the mayonnaise with the rosemary and oil.
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14
Taste and correct seasoning.
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15
For the lamb:
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16
Preheat the oven to 425 degrees F/220 degrees C/gas mark 7.
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17
Score the skin of the lamb, you may like to insert a few tiny sprigs of rosemary and slivers of garlic here and there on the skin side.
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18
Season with salt and freshly ground pepper
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19
Roast for 25 to 30 minutes, depending on the age of the lamb and the degree of doneness required.
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20
Allow to rest for 5 to 10 minutes.
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21
Carve, allowing 2 to 3 cutlets per person, depending on size.
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22
Garnish with a sprig of rosemary and serve with the Rosemary and Membrillo Aioli.
