Lamb With Aioli

Submitted by currybunny

"From the Australian Women's Weekly."

 

• Ready In: 1hr 5mins
• Ingredients: 15
• 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.