Best Peach Marinated Lamb Pops With Spicy Chinese Basil Aioli Recipes

Medora Lamb Pops with Ouzu Lamb Jus image

Provided by Food Network

Time 3h30m

Yield 75 servings

Number Of Ingredients 14

12 (8 bone-in) frenched New Zealand lamb racks, eye only
6 cups extra-virgin olive oil plus 2 tablespoons
6 cups lemon juice
2 cups chopped fresh oregano leaves
2 large yellow onions, medium diced
1/2 cup chopped fresh garlic
1/2 cup sea salt
1 tablespoon white pepper
3 cups ouzo (may substitute sambuca)
1 gallon lamb stock plus 1 cup
1 cup low-sodium soy sauce
2 tablespoons sea salt
1 tablespoons white pepper
1/3 cup cornstarch

Steps:

Marinate the lamb racks in 6 tablespoons of the olive oil, lemon juice, oregano, onions, garlic, salt and white pepper for a minimum of 2 hours or overnight, refrigerated.
To cook the lamb, heat 2 tablespoons of oil in heavy bottom saute pan until almost smoking. Carefully place the lamb in the saute pan and brown on all sides. Transfer to baking sheet and roast in a preheated 350 degrees F oven to an internal temperature of 130 degrees F. Allow to rest 5 minutes and carve.
In heavy sauce pot over high heat, reduce ouzu to 1 cup.* Once reduced, add the 1 gallon of lamb stock, soy sauce, sea salt and white pepper. Bring mixture to a boil. Meanwhile, in a small mixing bowl, whisk together the cornstarch and the remaining 1 cup lamb stock creating a "slurry". With a balloon whisk, add the slurry to the boiling stock. Reduce to a simmer for 15 minutes and serve with lamb.

Baked Parmesan Carrot Fries with Lemon-Basil Aioli image

Provided by Trisha Yearwood

Categories appetizer

Time 35m

Yield 4 servings

Number Of Ingredients 15

1 cup mayonnaise
1/4 cup fresh basil leaves
1 lemon, zested and juiced
1/2 clove garlic, finely grated
Kosher salt
Nonstick cooking spray, for the wire rack and carrots
1 1/2 cups panko breadcrumbs
1 cup grated Parmesan
1 tablespoon dried parsley
1/8 teaspoon cayenne
Kosher salt
1 tablespoon milk
3 large eggs
4 medium carrots, cut into thin 3-inch batons
2 tablespoons all-purpose flour

Steps:

For the aioli: Combine the mayonnaise, basil, lemon zest and juice and garlic in a blender and blend until almost smooth. Season with salt. Transfer to a bowl and refrigerate until ready to serve.
For the carrot fries: Preheat the oven to 425 degrees F. Fit a large baking pan with a wire rack and spray the rack with cooking spray.
Mix together the panko, Parmesan, parsley, cayenne and 1/2 teaspoon salt in a wide shallow bowl. Whisk the milk and eggs together in another shallow bowl.
Toss the carrots with the flour. Working with a few carrots at a time, shake off the excess flour, then dip them in the egg. Let the excess egg drip off, then toss them in the panko mixture, patting them so the crumbs adhere. Arrange them on the wire rack in a single layer.
Spray the coated carrots thoroughly with cooking spray, then bake until golden brown and crisp-tender, 10 to 15 minutes.
Serve the carrot fries with the aioli for dipping.