LAMB LOLLIPOPS WITH YUZU AIOLI

Lamb Lollipops with Yuzu Aioli image

Switch up your traditional tailgating menu on race day with this delicious recipe for lamb lollipops. The wild game rub enhances the tenderness of the meat and yuzu aioli brings out the flavor of the dish.

Provided by FOX Broadcasting Company

Categories Trusted Brands: Recipes and Tips NASCAR®

Time 25m

Yield 6

Number Of Ingredients 10

Ingredients

2 frenched racks of lamb
6 ounces wild game rub (see footnote)
½ teaspoon white vinegar
1 teaspoon Dijon mustard
½ lemon, juiced
Salt to taste
1 ½ cups canola oil
½ cup olive oil
2 eggs
¼ cup yuzu juice (or substitute lime juice), or more to taste

Steps:

Take the two lamb racks and cut them into 1-inch bone chops and set aside.
Whisk white vinegar, mustard, lemon juice, and salt together in a metal mixing bowl. Whisk in the eggs, one at a time.
Mix together the canola oil and olive oil. Slowly drizzle the blended oil into the egg mixture, whisking constantly until it begins to thicken; this should double in volume with mayo-like consistency. Add salt to taste. Add yuzu juice at the end to desired flavor.
Turn the skillet on to medium high heat.
Place lamb chops on cutting board and season both sides well with the game rub.
Add oil to the hot skillet; place chops in hot oil one at a time. Let them cook about 1 1/2 minute per side for a medium rare.
Once finished on grill, take off heat and place on platter and top with the yuzu aioli.

Nutrition Facts : Calories 990.3 calories, Carbohydrate 2.1 g, Cholesterol 180.9 mg, Fat 92.6 g, Fiber 0.5 g, Protein 38.5 g, SaturatedFat 13.2 g, Sodium 3371.3 mg, Sugar 0.3 g