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 Brian Hill, 2010