Broiled Shoulder Lamb Chops

with Aioli

Recipe Serves 4

AUSTRALIAN LAMB

• 4 Australian lamb shoulder chops, trimmed
• 1 lemon, for rind, grated
• 1 teaspoon salt
• 1 teaspoon freshly ground black pepper

AIOLI

• 6 cloves garlic, roughly chopped
• ¼ teaspoon salt
• 2 egg yolks
• 8 tablespoons olive oil
• 1 teaspoon lemon juice

OPTIONAL, TO SERVE

• 24 asparagus spears, trimmed, or vegetable of your choice

1. Rub the lamb chops with the combined lemon rind, salt and pepper. Leave to sit for 30 minutes.
2. Charbroil or broil until cooked to your liking. Asparagus can be grilled for 5-7 minutes turning regularly; timing will depend on the size of the spears.
3. Make the aioli by putting the garlic, salt and egg yolks into a food processor. Blend for 1 minute and then slowly add the oil, drop by drop, down the feeder tube until the mixture starts to thicken. As the mixture thickens, you can increase the flow of the oil. This is best done slowly so the oil incorporates easily. Pour the aioli from the processor into a serving bowl, and whisk in the lemon juice just before serving.
4. Serve the cooked lamb with the asparagus or vegetable of your choice, with the aioli on the side.