Lamb With Aioli

From the Australian Women's Weekly.

• Ready In: 1 hr 5 mins
• Serves: 6

Ingredients

• 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

• Aioli

• 1⁄2 teaspoon Dijon mustard
• 1  tablespoon white wine vinegar
• 1  garlic clove, crushed
• 2  egg yolks
• 3⁄4 cup extra virgin olive oil
• 2  teaspoons lemon juice

Directions

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.