Peach Marinated Lamb Pops With Spicy Chinese Basil Aioli Recipes

BASIL AIOLI

Basil Aioli image

This recipe is absolutely delish and much easier than making homemade aioli with egg yolks and olive oil. We use it on chicken sandwiches, fish, with sweet potato fries and much more. Make sure to use fresh ingredients, it makes all the difference! Store in the refrigerator for up to 7 days.

Provided by CallieJo

Categories Side Dish Sauces and Condiments Recipes

Time 1h10m

Yield 16

Number Of Ingredients 5

Ingredients

1 ½ cups mayonnaise
⅔ cup chopped fresh basil
1 tablespoon chopped fresh garlic
1 tablespoon lemon juice
1 ½ teaspoons lemon zest

Steps:

Combine mayonnaise and basil in a food processor; blend until mixed and mayonnaise turns slightly green. Add garlic; process until well blended. Add lemon juice and zest; process until well mixed, 30 to 45 seconds.
Transfer to a bowl and cover. Chill until flavors combine, about 1 hour.

Nutrition Facts : Calories 149.6 calories, Carbohydrate 1 g, Cholesterol 7.8 mg, Fat 16.4 g, Fiber 0.1 g, Protein 0.3 g, SaturatedFat 2.5 g, Sodium 117.3 mg, Sugar 0.3 g

MEDORA LAMB POPS WITH OUZU LAMB JUS

Medora Lamb Pops with Ouzu Lamb Jus image

Provided by Food Network

Categories appetizer

Time 3h30m

Yield 75 servings

Number Of Ingredients 14

Ingredients

12 (8 bone-in) frenched New Zealand lamb racks, eye only
6 cups extra-virgin olive oil plus 2 tablespoons
6 cups lemon juice
2 cups chopped fresh oregano leaves
2 large yellow onions, medium diced
1/2 cup chopped fresh garlic
1/2 cup sea salt
1 tablespoon white pepper
3 cups ouzo (may substitute sambuca)
1 gallon lamb stock plus 1 cup
1 cup low-sodium soy sauce
2 tablespoons sea salt
1 tablespoons white pepper
1/3 cup cornstarch

Steps:

Marinate the lamb racks in 6 tablespoons of the olive oil, lemon juice, oregano, onions, garlic, salt and white pepper for a minimum of 2 hours or overnight, refrigerated.
To cook the lamb, heat 2 tablespoons of oil in heavy bottom saute pan until almost smoking. Carefully place the lamb in the saute pan and brown on all sides. Transfer to baking sheet and roast in a preheated 350 degrees F oven to an internal temperature of 130 degrees F. Allow to rest 5 minutes and carve.
In heavy sauce pot over high heat, reduce ouzu to 1 cup.* Once reduced, add the 1 gallon of lamb stock, soy sauce, sea salt and white pepper. Bring mixture to a boil. Meanwhile, in a small mixing bowl, whisk together the cornstarch and the remaining 1 cup lamb stock creating a "slurry". With a balloon whisk, add the slurry to the boiling stock. Reduce to a simmer for 15 minutes and serve with lamb.

BASIL AïOLI

Basil Aïoli image

Categories Condiment/Spread Sauce No-Cook Quick & Easy Mayonnaise Lemon Basil Spring Bon Appétit California

Yield Makes 1 cup

Number Of Ingredients 5

Ingredients

3/4 cup mayonnaise
1/3 cup finely chopped fresh basil
1 tablespoon fresh lemon juice
1 1/2 teaspoons minced garlic
1 1/2 teaspoons grated lemon peel

Steps:

Mix all ingredients in medium bowl. Season to taste with salt and pepper. Cover and refrigerate at least 1 hour to allow flavors to develop. (Can be prepared 2 days ahead. Keep refrigerated.)

SPICY LAMB MARINADE

Spicy Lamb Marinade image

Make and share this Spicy Lamb Marinade recipe from Food.com.

Provided by JoyfulCook

Categories Lamb/Sheep

Time 20m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

4 lamb leg chops or 2 pieces rump steak
1 tablespoon oil
1/3 cup lemon juice
1/4 cup of fresh mint, chopped
1 tablespoon ground coriander
2 teaspoons cumin
2 teaspoons garam masala
1/4 teaspoon chili powder, to taste

Steps:

Combine all the ingredients; add the chops and marinade for as long as possible.
Great cooked under or in the grill or the BBQ, served with salads. Gujerati Potatoes, spicy tomatoes or any choice of your own.

Nutrition Facts : Calories 45.5, Fat 4, SaturatedFat 0.5, Sodium 6.9, Carbohydrate 3.2, Fiber 1.2, Sugar 0.6, Protein 0.6

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