Upscale Grilling Recipe
If you are needing to impress your dinner guests this is the recipe for you! Grilled lamb with a carmelized crust and juicy center would make anyone's mouth water! The aioli sauce adds an interesting creamy and spicy note to the meal. Asparagus spears create a burst of color to the plate!
RECIPE: Grilled Lamb Chops with Asparagus
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1 1/2 pound of Jumbo Asparagus (SYSCO SUPC# 6395974)
- 1 cup of Mayonnaise (SYSCO SUPC# 5992474)
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1 tablespoon of Dijon Mustard (SYSCO SUPC# 4006821)
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2 teaspoons of Lemon Juice (SYSCO SUPC# 3865649)
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1 oz. of Fresh Peeled Garlic (SYSCO SUPC# 1821537)
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1 oz. of Extra Virgin Olive Oil (SYSCO SUPC# 4497301)
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1 teaspoon of Granulated Salt (SYSCO SUPC# 4002994)
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1/4 teaspoon of Black Pepper (SYSCO SUPC# 6639827)
- 2 racks of Lamb (SYSCO SUPC# 8233405)
DIRECTIONS:
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To make aioli combine mayonnaise, mustard, lemon juice and garlic. Reserve.
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Slice lamb racks into chops by cutting between the bones.
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Brush lightly with olive oil. Reserve.
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Season with salt, then grill, turning occasionally, until asparagus is tender-crisp and lamb is just firm to the touch, about 10 minutes. Season with pepper. Serve 2 tablespoons aioli in a small ramekin on the side.
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