lamb chops with garlic mayonnaise
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.
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prep time
15 Min
cook time
15 Min
method
Grill
yield
4 serving(s)
Ingredients
- 12 rib lamb chops, (each 1/2-3/4-inch thick)
- MARINADE:
- 6 tablespoons extra virgin olive oil
- 2 garlic cloves, minced
- 2 tablespoons fresh parsley, minced
- 1 tablespoon fresh thyme, chopped (or 1/4 teaspoon dried)
- 1/2 tablespoon fresh lemon juice
- salt and freshly ground black pepper
- QUICK ALIOLI:
- 3/4 cup mayonnaise
- 1 tablespoon extra virgin olive oil
- 4 garlic cloves, mashed through a garlic press
- 1 tablespoon fresh lemon juice
How To Make lamb chops with garlic mayonnaise
-
Step 1In 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.
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Step 2To make the Quick Alioli: In a small bowl, whisk together all of the ingredients. Transfer to a serving bowl.
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Step 3After marinating, drain the chops and reserve the marinade.
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Step 4Cook the chops under a preheated broiler or over a hot charcoal fire until browned and done to taste, basting occasionally with the marinade.
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Step 5Season with salt and pepper. Serve with the alioli.
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