Peach Marinated Lamb Pops with Spicy Chinese Basil Aioli

Total Time:
1 hr 32 min
20 min
1 hr
12 min

8 lamb pops

  • 1/8 cup olive oil, plus more for pan
  • 4 cloves fresh garlic, minced
  • 1 tablespoon sea salt
  • 1/2 teaspoon black pepper
  • 1 cup chopped roasted white peaches (soft)
  • 8 lamb pops (chops)
  • Chinese Spicy Basil Aioli:
  • 2 cloves garlic, roasted
  • 1 cup mayonnaise
  • 1/4 cup lemon juice
  • 2 tablespoons coarsely chopped spicy Chinese basil leaves
  • 1/2 teaspoon sea salt
  • Preheat the oven to 450 degrees F.

  • Coat a sheet pan with olive oil. Combine 1/8 cup of olive oil, garlic, sea salt, pepper and peaches in a shallow bowl. Coat each lamb pop the peach mixture, arrange them on the sheet pan and let marinate for 1 hour. Put the lamb into the oven and roast for about 8 to 12 minutes.

  • In a small mixing bowl, add the roasted garlic. Using the back of a metal spoon, smash the garlic until soft. Add the mayonnaise, lemon juice, basil, and sea salt. Mix together with a small spoon or a small whisk until fully incorporated. Arrange the lamb pops on a serving platter and serve with the aioli.

This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

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