Recipe provided by | Jenna Johansen, Innovation Chef
Servings: 50
INGREDIENTS
50 American Lamb rib chops, frenched
3-1/4 cups water
4 ounces Fresh basil, chopped
2 ounces Fresh tarragon, chopped
1-1/4 cups dijon-style mustard
1-1/4 cups fresh lemon juice
1/4 cup chopped fresh garlic
2 tablespoons chopped fresh shallots
2 tablespoons minced fresh rosemary
1 tablespoon crushed red pepper flakes
1 tablespoon kosher salt
1/2 gallon canola and extra virgin olive oil blend
Chimichurri Aioli (recipe follows)
Chimichurri Aioli (Makes 10 cups)
1-1/4 cups canola and extra virgin olive oil blend
1-1/4 cups red wine vinegar
3 tablespoons extra virgin olive oil
1 tablespoon dijon-style mustard
1 teaspoon agave nectar
1-1/4 cups finely chopped fresh mint
1-1/4 cups finely chopped fresh flat leaf parsley
1-1/4 cups finely chopped fresh cilantro
1 teaspoon finely chopped fresh garlic
kosher salt and black pepper to taste
6 cups Mayonnaise (fresh or prepared)
1 tablespoon minced fresh garlic
DIRECTIONS
METHOD:
Trim excess fat from lamb chops.
In blender or food processor, combine water, basil, tarragon, mustard, lemon juice, garlic, shallots, rosemary, pepper flakes and salt. Slowly drizzle oil in thin stream to form emulsion. Pour a thin layer of the marinade into a non-reactive container; place rib chops in the mixture pouring the remaining marinade over chops. Refrigerate for at least 1 hour.
Remove lamb chops from refrigerator at least 30 minutes before cooking. Season lightly with kosher salt and pepper. Grill chops over high heat until medium rare. You may also roast lamb racks and then cut into individual chops. Serve chops with desired amount of Chimichurri Aioli.
In a bowl, blend oils, vinegar, mustard and agave nectar using stick blender. Fold in mint, parsley, cilantro and garlic; season to taste. Combine with mayonnaise and minced garlic. Reserve unused Chimichurri Aioli in refrigerator for up to 3 days.
Recipe and image provided by the American Lamb Board