Skip to content
Recipes

Grilled Lamb Chops with Saffron Aioli

Author: Alex Bourgidu
Serves: 3-4

A grilled classic, these lamb chops are perfect as an appetizer or main course.

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.

Share
Share on Facebook Share on Twitter Share on Pinterest Copy URL to clipboard Share on over Email