Lamb Chops with Artichokes and Mint Aioli
Discover a different way to serve Lamb Chops with this recipe. Here they are served with artichokes and mint aioli. Simple and delicious!
Ingredients
- 8 lamb chops
- Salt and pepper
- 4 artichokes
- Veg oil for frying
Aioli
- 50ml white wine
- 3 egg yolks
- 4 cloves garlic finely sliced
- Squeeze of lemon
- 150ml olive oil
- Pinch saffron
To serve
- Watercress
Method
Put the grill on high.
Place the garlic into a foil parcel, drizzle in oil and roast for 20 minutes, cool. Place the chops onto a baking tray season then grill for 4 minutes flip over then grill for another 4 minutes.
To make the aioli warm the wine and saffron in a pan for a minute. Whisk the egg yolks in a food processor slowly, add the oil then add the garlic wine and saffron. Mix and season and stir.
Prep the artichokes by removing the outer leaves then the choke in flatten then deep fry at 160c for 2 to 3 minutes.
To serve, pile the chops up dollop on the aioli put an artichoke on each plate with a sprig of watercress.
Ingredients
- 8 lamb chops
- Salt and pepper
- 4 artichokes
- Veg oil for frying
Aioli
- 50ml white wine
- 3 egg yolks
- 4 cloves garlic finely sliced
- Squeeze of lemon
- 150ml olive oil
- Pinch saffron
To serve
- Watercress
Method
Put the grill on high.
Place the garlic into a foil parcel, drizzle in oil and roast for 20 minutes, cool. Place the chops onto a baking tray season then grill for 4 minutes flip over then grill for another 4 minutes.
To make the aioli warm the wine and saffron in a pan for a minute. Whisk the egg yolks in a food processor slowly, add the oil then add the garlic wine and saffron. Mix and season and stir.
Prep the artichokes by removing the outer leaves then the choke in flatten then deep fry at 160c for 2 to 3 minutes.
To serve, pile the chops up dollop on the aioli put an artichoke on each plate with a sprig of watercress.
