Peach Marinated Lamb Pops with Spicy Chinese Basil Aioli
- 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.
Recipe courtesy of Brian Hill, 2010