A beautiful butterfly cut of lamb was screaming for an aioli. This is how I responded. —Sagegreen
@ one cup
farm fresh egg yolk, room temperature
well smashed garlic clove, peeled
champagne or cider vinegar
pinch of Maldon salt flakes or sea salt
cold pressed extra virigin olive oil
spritz of lemon juice
tbl. bruised and minced spearmint leaves
bruised and minced tarragon leaves
bruised and minced ramp greens (or a mix of scallions and chives)
pinch of ground lemongrass
tiny splash of brandy
In This Recipe
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.
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.
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.
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!