Recipe courtesy of Brian Hill

Peach Marinated Lamb Pops with Spicy Chinese Basil Aioli

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  • Level: Easy
  • Total: 1 hr 32 min
  • Prep: 20 min
  • Inactive: 1 hr
  • Cook: 12 min
  • Yield: 8 lamb pops
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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.


  1. 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.
  2. 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.