Lamb Chops/ Steaks with Garlic Aioli

Ingredients

Garlic Aioli

• One lemon
• 3 garlic bulbs
• 1 cup mayo
• Black pepper
• Salt
• Fresh dill
• Olive oil

Lamb Chop

• 4 WWC lamb chops or steaks
• 4 tbsp butter
• Avocado oil (or another high smoke point oil)
• Salt and pepper to taste
• A couple sprigs of rosemary
• And if you dare, another clove of garlic

Garlic Aioli Steps

• Cut the top off of each bulb of garlic to where each clove has a little flesh showing. Splash Olive oil onto the bulb, wrap in aluminum foil and place in a 350℉ oven for 20 minutes or until very mushy.
• While the garlic is roasting. Squeeze a half a lemon into a food processor or blender, empty your mayo into the same blender. And blend until an even smoother than mayo consistency.

• After the Garlic has roasted, CAREFULLY squeeze the garlic out of the skin into the blender or food processor with the mayo (hold between two towels) And blend the mixture together.
• Mix in a tbsp of  finely chopped dill 
• Mix in more lemon juice if you like more acidity. Salt and pepper to taste(after adding more lemon juice)

Lamb Chops

• Make sure your lamb is thoroughly thawed and at room temp!
• Heat a nonstick or cast iron pan on high, with an oil like avocado oil or an oil with a high smoke point.
• Sear both sides of your lamb chop no more than 2 minutes on each side and let rest back to room temp for about 5 minutes. Turn down your heat to about medium.
• After the pan has cooled off, toss your chops back on, throw in a tbsp of butter per steak with a sprig of rosemary and baste each side of your steak for another 2 minutes each side or until minimum internal temp of 140℉.