Lamb With Aioli

Total Time: 1 hr 5 mins Preparation Time: 35 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 1/3 cup olive oil
• 6 sprigs thyme
• 900 g potatoes
• 6 racks of lamb (4 cutlets each)
• 500 g spinach, trimmed
• 1 tablespoon butter
• 250 mushrooms, sliced
• 1 garlic clove, crushed
• 1 tablespoon balsamic vinegar
• 1/2 teaspoon dijon mustard
• 1 tablespoon white vinegar
• 1 garlic clove, crushed
• 2 egg yolks
• 3/4 cup extra virgin olive oil
• 2 teaspoons lemon juice

Recipe

• 1 heat oil in small saucepan; deep-fry thyme briefly, only about 5 seconds til fragrant. remove thyme from oila and drain on absorbent paper.
• 2 prehead oven to moderate.
• 3 cut potatoes into 1cm slices; heat 2 tablespoons of the reserved thyme oil in ovenproof/flameproof baking dish; cook potato slices in batches til lightly browned on both sides. return all potatoes to baking dish; add lamb and roast, uncovered for about 15 minutes or unil cooked as desired.
• 4 meanwhile, make aioli.
• 5 boil, steam or microwave spinach til just wilted; drain. heat remaining thyme oil with butter in small saucepan; cook mushrooms and garlic til softened. cut each lamb rack into 4 cutlets; divide among serving plates with spinach, potato and mushrooms. top with aioli, garnish with fried thyme and drizzle with vinegar.
• 6 aioli: whisk mustard, vinegar, garlic and egg yolks in a small bowl til combined; gradually add oil in a thin, steady stream, whisking constantly, til aioli thickens. whisk in lemon juice.