Grilled Lamb Chops with Saffron Aioli

Alex Bourgidu

Serving Size: 3-4

Ingredients

Lamb Chops

  • 8 Lamb chops
  • 2 T El Gaucho Seasoning
  • 2 T olive oil
  • Half a lemon

Saffron Aioli

  • 1 large garlic clove, grated or minced
  • A few pinches of salt
  • 1 egg yolk
  • 1 T mayonnaise
  • ½ cup mild olive oil
  • ½ teaspoon saffron
  • ¼ cup white wine vinegar
  • 1 shallot, minced
  • Lemon juice to taste

Preparation

Lamb Chops:

Rub lamb chops with olive oil and season liberally. Set aside at room temperature for a half hour.

Fire up the grill or heat a grill pan up to a med/ high heat. FINEX makes an excellent grill pan option. When the pan is hot carefully lay the chop in on one side for 3 minutes or until one side is nicely marked. Flip and cook on the other side for another 3 minutes.

Remove from the pan and place on a platter, squeeze the half lemon over the top. Serve immediately.

Saffron Aioli:

In a small sauté pan warm the vinegar, saffron and shallot. Cook until liquid is reduced by half and set aside to cool.

Set a stainless bowl large enough to whisk in on a towel on a counter. Add the garlic and egg yolk and mayonnaise. While whisking with one hand, begin adding the oil a few drops at a time. Add a few more drops and repeat. Gradually increase the flow as the mixture becomes tacky and opaque. Pour in the vinegar, shallot and saffron and keep whisking. You can add a small splash of water to the aioli to soften it. Season with salt and add lemon juice to taste.