Fry

Mint and tarragon aioli for lamb

by:
May 21, 2011
5
1 Ratings
Mint and tarragon aioli for lamb
  • Makes @ one cup
Author Notes

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

What You'll Need
Ingredients
  • 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
Directions
  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!
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20 Reviews

Burnt O.
Burnt O. May 24, 2011
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.
 
Sagegreen
Sagegreen May 24, 2011
Thanks so much. You look like you had sooo much fun in DC btw! Luckies!!
 
hardlikearmour
hardlikearmour May 24, 2011
Awesome flavor combo! It's making me super hungry just thinking about it.
 
Sagegreen
Sagegreen May 24, 2011
Thanks, hla! This was very refreshing as a combo, even better than a compound butter. Good luck tiling!
 
hardlikearmour
hardlikearmour May 24, 2011
We finished grouting yesterday, and will be starting to move things back into the kitchen and dining room today! Woo Hoo!
 
gingerroot
gingerroot May 23, 2011
This combination sounds amazing. Really love the tarragon in addition to the mint!
 
Sagegreen
Sagegreen May 23, 2011
Thanks, gingerroot! I do love the combinations here.
 
meganvt01
meganvt01 May 22, 2011
This sounds incredible, I am craving lamb and going to try this this week!
 
Sagegreen
Sagegreen May 22, 2011
Thanks, megan. There is something about spring and lamb which go together so well.
 
aargersi
aargersi May 22, 2011
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!
 
Sagegreen
Sagegreen May 22, 2011
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!
 
Sagegreen
Sagegreen May 22, 2011
And I am making your winning lamb recipe in my tagine next!!!
 
lorigoldsby
lorigoldsby May 22, 2011
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!
 
Sagegreen
Sagegreen May 22, 2011
Thanks, lori. I wanted the fresh mint to remain dominant with the other flavors as zesty undertones. Simply as this is, it worked!
 
boulangere
boulangere May 21, 2011
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.
 
Sagegreen
Sagegreen May 21, 2011
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.
 
boulangere
boulangere May 21, 2011
I have a rack in the freezer . . . .
 
Sagegreen
Sagegreen May 22, 2011
maybe that would be perfect for the Food52 meet-up. Wouldn't that be fun? We all want to take your classes!
 
boulangere
boulangere May 23, 2011
I just want to cook with lots of us!
 
Sagegreen
Sagegreen May 23, 2011
...yes, and let's not forget the eating part!