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Rating: 3.3 stars
108 Ratings
  • 5 star values: 21
  • 4 star values: 22
  • 3 star values: 38
  • 2 star values: 22
  • 1 star values: 5

A simple, chilled herb sauce cuts through the richness of grilled lamb chops for a summery, yet satisfying, entree. Shoulder chops, an inexpensive cut that's rich in flavor, are available at most major supermarkets.

Martha Stewart Living, July 2008

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Recipe Summary

prep:
10 mins
total:
25 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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 Notes

The egg in this recipe is not cooked. This dish should not be prepared for pregnant women, babies, or other young children, the elderly or anyone whose health is compromised.

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Reviews (1)

108 Ratings
  • 5 star values: 21
  • 4 star values: 22
  • 3 star values: 38
  • 2 star values: 22
  • 1 star values: 5
Rating: Unrated
07/07/2013
This was easy and delicious! Thank you!