Recipe courtesy of Brian Hill
Peach Marinated Lamb Pops with Spicy Chinese Basil Aioli
- Level: Easy
- Yield: 8 lamb pops
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 334
- Total Fat
- 35
- Saturated Fat
- 9
- Carbohydrates
- 3
- Dietary Fiber
- 0
- Sugar
- 2
- Protein
- 1
- Cholesterol
- 22
- Sodium
- 178
- Total: 1 hr 32 min
- Prep: 20 min
- Inactive: 1 hr
- Cook: 12 min
Ingredients
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.
Directions
- 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.