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Under 30 Minutes

Under 30 Minutes

Grilled Lamb Shoulder Chops with Herb Aioli

A simple, chilled herb sauce cuts through the richness of grilled lamb chops for a summery, yet satisfying, entree.

  • prep: 10 mins
    total time: 25 mins
  • servings: 4

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Ingredients

  • 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 (each about 10 ounces and 1 inch thick)
  • 1 lemon, cut into wedges, for serving

Cook's Note

Shoulder chops, an inexpensive cut that's rich in flavor, are available at most major supermarkets.

Directions

  1. Step 1

    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.

  2. Step 2

    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.

Source
Martha Stewart Living, July 2008

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Reviews (1)

  • Liz Sandwick 7 Jul, 2013

    This was easy and delicious! Thank you!