Lamb With Aioli

Name: Lamb With Aioli
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

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

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

Prehead oven to moderate.
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

Meanwhile, make aioli.
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

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.