Mint and tarragon aioli for lamb Recipe on Food52


Mint and tarragon aioli for lamb

May 21, 2011
1 Rating
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
In This Recipe
  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!
Contest Entries

See what other Food52ers are saying.

  • Burnt Offerings
    Burnt Offerings
  • hardlikearmour
  • gingerroot
  • meganvt01
  • aargersi

    20 Reviews

    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.
    Author Comment
    Sagegreen May 24, 2011
    Thanks so much. You look like you had sooo much fun in DC btw! Luckies!!
    hardlikearmour May 24, 2011
    Awesome flavor combo! It's making me super hungry just thinking about it.
    Author Comment
    Sagegreen May 24, 2011
    Thanks, hla! This was very refreshing as a combo, even better than a compound butter. Good luck tiling!
    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 May 23, 2011
    This combination sounds amazing. Really love the tarragon in addition to the mint!
    Author Comment
    Sagegreen May 23, 2011
    Thanks, gingerroot! I do love the combinations here.
    meganvt01 May 22, 2011
    This sounds incredible, I am craving lamb and going to try this this week!
    Author Comment
    Sagegreen May 22, 2011
    Thanks, megan. There is something about spring and lamb which go together so well.
    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!
    Author Comment
    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!
    Author Comment
    Sagegreen May 22, 2011
    And I am making your winning lamb recipe in my tagine next!!!
    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!
    Author Comment
    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 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.
    Author Comment
    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 May 21, 2011
    I have a rack in the freezer . . . .
    Author Comment
    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 May 23, 2011
    I just want to cook with lots of us!
    Author Comment
    Sagegreen May 23, 2011
    ...yes, and let's not forget the eating part!