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lamb chops with garlic mayonnaise

lazyme5909 avatar
Recipe by
Vicki Butts (lazyme)
@lazyme5909
Grapeview, WA

Chuletas Alinadas con Alioli Throughout Spain, eating lamb on Easter Sunday is a long-held tradition. Around the country, you’ll find whole lamb roasting on spits, seasoned legs of lamb grilling on barbecues, tougher cuts of lamb cooking slowly in a stew until meltingly tender and baby lamb chops, quickly seared and served with alioli sauce. This recipe comes from the eastern region of Catalunya, where the pungent garlic mayonnaise called alioli is served alongside.

yield 4 serving(s)
prep time 15 Min
cook time 15 Min
method Grill

Ingredients For lamb chops with garlic mayonnaise

  • 12
    rib lamb chops, (each 1/2-3/4-inch thick)
  • MARINADE:
  • 6 Tbsp
    extra virgin olive oil
  • 2
    garlic cloves, minced
  • 2 Tbsp
    fresh parsley, minced
  • 1 Tbsp
    fresh thyme, chopped (or 1/4 teaspoon dried)
  • 1/2 Tbsp
    fresh lemon juice
  • salt and freshly ground black pepper
  • QUICK ALIOLI:
  • 3/4 c
    mayonnaise
  • 1 Tbsp
    extra virgin olive oil
  • 4
    garlic cloves, mashed through a garlic press
  • 1 Tbsp
    fresh lemon juice

How To Make lamb chops with garlic mayonnaise

  • 1
    In a shallow bowl, mix together the marinade ingredients. Add the chops and coat well. Cover and marinate in the refrigerator for at least 2 hours.
  • 2
    To make the Quick Alioli: In a small bowl, whisk together all of the ingredients. Transfer to a serving bowl.
  • 3
    After marinating, drain the chops and reserve the marinade.
  • 4
    Cook the chops under a preheated broiler or over a hot charcoal fire until browned and done to taste, basting occasionally with the marinade.
  • 5
    Season with salt and pepper. Serve with the alioli.
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