Mint and tarragon aioli for lamb

By • May 21, 2011 • 22 Comments



Author Notes: A beautiful butterfly cut of lamb was screaming for an aioli. This is how I responded.Sagegreen

Makes @ one cup

  • 1 farm fresh egg yolk, room temperature
  • 2/3 canola oil
  • 1 well smashed garlic clove, peeled
  • 1 tablespoon champagne or cider vinegar
  • pinch of Maldon salt flakes or sea salt
  • 1/3 cup cold pressed extra virigin olive oil
  • 1 teaspoon lemon zest
  • spritz of lemon juice
  • 2 tbl. bruised and minced spearmint leaves
  • 1 tablespoon bruised and minced tarragon leaves
  • 1 tablespoon bruised and minced ramp greens (or a mix of scallions and chives)
  • pinch of ground lemongrass
  • tiny splash of brandy
  1. In a bowl resting on a tea towel (thanks, Food52 for the tip) begin whisking the yolk, vinegar, garlic, salt, and a tiny splash of the canola oil.
  2. As you continue to whisk away with your better hand, slowly pour a thin stream of the same oil into the bowl. The mix should fluff up and pull together. At this point you can exhale and switch over to the olive oil. In the same fashion pour a slow steady stream into the bowl as you whisk like a dervish. Add in the lemon zest. Taste and adjust the acidity and salt level if needed.
  3. Spritz the finely minced herbs with lemon juice. Stir in the combination with the lemongrass to the aioli. Add a teeny, tiny splash of brandy.
  4. Grill or sear your seasoned lamb (or sirloin) about 4-5 minutes per side with onions. Serve with a dollop of the aioli. Garnish with fresh herbs and pea shoots. French fries on the side would complete this for me!
Jump to Comments (22)

Tags: bright, rich, savory

Comments (22) Questions (0)

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Burnt_offering

about 3 years ago Burnt Offerings

Wow - I was going to submit something very similar until I saw this. Ramps, lemongrass, brandy?? Inspired. I tip my hat to you m'am.

Dsc_0675-x2a

about 3 years ago Sagegreen

Thanks so much. You look like you had sooo much fun in DC btw! Luckies!!

Gator_cake

about 3 years ago hardlikearmour

hardlikearmour is a trusted home cook.

Awesome flavor combo! It's making me super hungry just thinking about it.

Dsc_0675-x2a

about 3 years ago Sagegreen

Thanks, hla! This was very refreshing as a combo, even better than a compound butter. Good luck tiling!

Gator_cake

about 3 years ago hardlikearmour

hardlikearmour is a trusted home cook.

We finished grouting yesterday, and will be starting to move things back into the kitchen and dining room today! Woo Hoo!

Img_1958

about 3 years ago gingerroot

This combination sounds amazing. Really love the tarragon in addition to the mint!

Dsc_0675-x2a

about 3 years ago Sagegreen

Thanks, gingerroot! I do love the combinations here.

Meg_b_f52

about 3 years ago meganvt01

This sounds incredible, I am craving lamb and going to try this this week!

Dsc_0675-x2a

about 3 years ago Sagegreen

Thanks, megan. There is something about spring and lamb which go together so well.

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about 3 years ago aargersi

Abbie is a trusted source on General Cooking.

Wow Sage this sounds REALLY great!! That is one good looking hunk of lamb, too. I will try your aoli on my next lamb thing which might be later this week!

Dsc_0675-x2a

about 3 years ago Sagegreen

Thanks, aargersi. I hope you like it. Yes, this was quite the hunk of lamb, incredibly tender, too. I have been inspired by you as I spice my rhubarb concoctions this week!

Dsc_0675-x2a

about 3 years ago Sagegreen

And I am making your winning lamb recipe in my tagine next!!!

Lorigoldsby

over 3 years ago lorigoldsby

I've made a mint aioli before but not with the tarragon, ramps, lemongrass and brandy! I think most people err on the side of caution when cooking with lamb. Wonderful flavor profile as usual Sagegreen!

Dsc_0675-x2a

about 3 years ago Sagegreen

Thanks, lori. I wanted the fresh mint to remain dominant with the other flavors as zesty undertones. Simply as this is, it worked!

3-bizcard

over 3 years ago sdebrango

Suzanne is a trusted source on General Cooking.

Now this sounds wonderful, I never got the mint jelly thing.. I love your recipe.

Dsc_0675-x2a

about 3 years ago Sagegreen

Thanks, sdebrango. Oh, I know what you mean about the mint jelly thing. Usually when I serve lamb I just make serve fresh mint in a simple vinegar sauce. But I was really delighted with how perfect aioli turned out to be with lamb.

Dscn2212

over 3 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

This is the first mention of lamb and mint in the same sentence that actually sounds good. Make that wonderful. Lots of subtle herby tones here. Gotta love the dervish factor.

Dsc_0675-x2a

over 3 years ago Sagegreen

Thanks, boulangere. The aioli just melded with the tender lamb; the acidity and mint were perfect together in a traditional and simple way. This little dervish is done for a while.

Dscn2212

over 3 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

I have a rack in the freezer . . . .

Dsc_0675-x2a

about 3 years ago Sagegreen

maybe that would be perfect for the Food52 meet-up. Wouldn't that be fun? We all want to take your classes!

Dscn2212

about 3 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

I just want to cook with lots of us!

Dsc_0675-x2a

about 3 years ago Sagegreen

...yes, and let's not forget the eating part!