Rack of American Lamb with Chimichurri Aioli

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Recipe provided by | Chef Jenna Johansen, Innovation Chef, Epicurean Group, Denver, CO

Ingredients

American Lamb rib chops, frenched
50
Water
3-1/4 cups
Fresh basil, chopped
4 ounces
Fresh tarragon, chopped
2 ounces
Dijon-style mustard
1-1/4 cups
Fresh lemon juice
1-1/4 cups
Chopped fresh garlic
1/4 cup
Chopped fresh shallots
2 tablespoons
Minced fresh rosemary
2 tablespoons
Crushed red pepper flakes
1 tablespoon
Kosher salt
1 tablespoon
Canola and extra virgin olive oil blend
1/2 gallon

Chimichurri Aioli (recipe follows)

Chimichurri Aioli (Makes 10 cups)
Canola and extra virgin olive oil blend
1-1/4 cups
Red wine vinegar
1-1/4 cups
Extra virgin olive oil
3 tablespoons
Dijon-style mustard
1 tablespoon
Agave nectar
1 teaspoon
Finely chopped fresh mint
1-1/4 cups
Finely chopped fresh flat leaf parsley
1-1/4 cups
Finely chopped fresh cilantro
1-1/4 cups
Finely chopped fresh garlic
1 teaspoon
Kosher salt and black pepper to taste
Mayonnaise (fresh or prepared)
6 cups
Minced fresh garlic
1 tablespoon

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.

Recipe and image provided by the American Lamb Board

click the above image to see a larger photo

SERVINGS: 50 servings

PREP TIME:

COOK TIME: