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Grilled Lamb Shoulder Chops with Herb Aioli

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.

Martha Stewart Living, July 2008 http://www.marthastewart.com/316435/grilled-lamb-shoulder-chops-with-herb-ai
3.47059
Rated
69.4118100(34)34
  • Prep Time 10 minutes
  • Total Time 25 minutes
  • Yield Serves 4

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

Directions

  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. 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.

Cook's Note

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

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