Rosemary
Grilled Lamb Chops on Marinated
Bean Salad with Cascabel Aioli
By Consultant, Author,
Traveller Stephan Pyles
Made
with:
Atkins Ranch Natural Lamb
Serves
4
Natural
Lamb Loins Ingredients:
8 Lamb Chops (double rib, frenched)
1 tbls. Olive Oil
TT Salt
TT Freshly Ground Black Pepper
12 Rosemary Sprigs (3 - 4 inches long)
Marinated
Bean Salad (recipe)
Procedure:
Prepare a medium hot charcoal grill. Brush the chops with
olive oil. Season with salt and black pepper. Toss 8 of
the rosemary sprigs on the charcoal and grill the chops
for 3 minutes per side for medium-rar.
Serve
two Atkins Ranch Natural Lamb double chops per person
with some of the bean salad. Drizzle some of the aioli
over each plate and garnish the remaining rosemary sprigs.
Cascabel
Chile Aioli Ingredients:
(Makes about 1 cup)
2 Egg Yolks
1 tbls. Red Wine Vinegar
1/2 cup Corn Oil
1/4 cup Olive Oil
1/4 tspn. Cascabel Chile Purée
1/4 tspn. Paprika
1/4 tspn. Pure Chile Powder
1/4 tspn. Cayenne
1/2 tspn. Salt
1/2 Shallot (minced)
1 small Garlic Cloves (minced)
1 tspn. Lime Juice
Procedure:
In mixing bowl, whisk together the egg yolks and vinegar.
Combine the two oils and continue to whisk. Drizzle the
oils into the yolks. Add remaining ingredients and whisk
just long enough to combine thoroughly.
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