Lamb With Aioli

16 ingredients
6 steps

Ingredients

  • 1/3 cup olive oil
  • 6 sprigs thyme
  • 900 g potatoes
  • 6 racks of lamb (4 cutlets each)
  • 500 g spinach, trimmed
  • 1 tablespoon butter
  • 250 mushrooms, sliced
  • 1 garlic clove, crushed
  • 1 tablespoon balsamic vinegar
  • Aioli
  • 1/2 teaspoon Dijon mustard
  • 1 tablespoon white wine vinegar
  • 1 garlic clove, crushed
  • 2 egg yolks
  • 3/4 cup extra virgin olive oil
  • 2 teaspoons lemon juice

Directions

  1. 1
    Heat oil in small saucepan; deep-fry thyme briefly, only about 5 seconds til fragrant. Remove thyme from oila and drain on absorbent paper.
  2. 2
    Prehead oven to moderate.
  3. 3
    Cut potatoes into 1cm slices; heat 2 tablespoons of the reserved thyme oil in ovenproof/flameproof baking dish; cook potato slices in batches til lightly browned on both sides. Return all potatoes to baking dish; add lamb and roast, uncovered for about 15 minutes or unil cooked as desired.
  4. 4
    Meanwhile, make aioli.
  5. 5
    Boil, steam or microwave spinach til just wilted; drain. Heat remaining thyme oil with butter in small saucepan; cook mushrooms and garlic til softened. Cut each lamb rack into 4 cutlets; divide among serving plates with spinach, potato and mushrooms. Top with aioli, garnish with fried thyme and drizzle with vinegar.
  6. 6
    Aioli: whisk mustard, vinegar, garlic and egg yolks in a small bowl til combined; gradually add oil in a thin, steady stream, whisking constantly, til aioli thickens. Whisk in lemon juice.

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