Lamb With Aioli

Name: Lamb With Aioli
Ingredients: 1/3 cup olive oil; 6 sprigs fresh thyme; 2 lbs large potatoes, sliced 1/3-inch thick; 6 None racks of lamb (4 chops each), french trimmed; 1 lb spinach, trimmed; 1 tbsp butter; 8 oz cremini mushrooms, thickly sliced; 1 clove garlic, crushed; 1 tbsp balsamic vinegar; None None FOR THE AIOLI; 1/2 tsp Dijon mustard; 1 tbsp white wine vinegar; 1 clove garlic, crushed; 2 None egg yolks; 3/4 cup extra virgin olive oil; 2 tsp lemon juice

16 ingredients

8 steps

Ingredients

1/3 cup olive oil
6 sprigs fresh thyme
2 lbs large potatoes, sliced 1/3-inch thick
6 None racks of lamb (4 chops each), french trimmed
1 lb spinach, trimmed
1 tbsp butter
8 oz cremini mushrooms, thickly sliced
1 clove garlic, crushed
1 tbsp balsamic vinegar
None None FOR THE AIOLI
1/2 tsp Dijon mustard
1 tbsp white wine vinegar
1 clove garlic, crushed
2 None egg yolks
3/4 cup extra virgin olive oil
2 tsp lemon juice

Directions

1

Heat oil in a small saucepan on medium heat. Deep-fry thyme, about 5 seconds or until fragrant. Drain on paper towels. Reserve oil.
2

Preheat the oven to 400°F.
3

Heat 2 tbsp of the reserved oil in large skillet on medium-high heat. In batches, cook potato slices until lightly browned on both sides. Place potatoes in a roasting pan. Add lamb to pan.
4

Roast about 20 mins or until lamb is cooked to desired doneness. Cover to keep warm.
5

Meanwhile, for the aioli, whisk mustard, vinegar, garlic and egg yolks in a medium bowl until combined. Gradually add oil in a thin, steady stream, whisking constantly, until mixture thickens. Whisk in lemon juice.
6

Boil, steam or microwave spinach until wilted; drain.
7

Heat remaining reserved oil with butter in a large skillet on medium-high heat. Cook mushrooms and garlic, stirring, until mushrooms soften.
8

Cut each lamb rack into four chops. Divide among serving plates with spinach, potato and mushrooms. Top with aioli and fried thyme; drizzle with vinegar.