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