LAMB LOLLIPOPS WITH MINT AIOLI
FOR THE AIOLI
Mix all the ingredients in a bowl and adjust the flavors.
Note: This a simple way to make the Aioli (Italian for mayonnaise) At John Palmer’s we used a blender and made a fresh Aioli. Above will be fine.
Note: This dish was on our menu from day one and was a crowd favorite. We sold them “by the bone” so you could have one (not many people could) or make a meal out of 3 or 4. At John Palmer’s we had a wood burning grill that gave these a nice smoked flavor as well. In our Grandezza world we simply cook them on the Weber. I have used a cast iron pan as well. As in grilling any meat, a high heat will give you a desirable crust. I will warn that lamb is very fatty and prone to flare up. So – Don’t walk away! We called them Lollipops as a tribute to my dear, sweet, late Mom, Carol DeJoy. She loved lamb rack and would always pick up the bones like a “lollipop” to get the best and last bite. Enjoy.
Compliments of Chef John and Michelle De Joy, Owners of John Palmer’s Bistro 44, in Concord, Ohio, and currently Saraceno residents.
