Best Tapenade Rosemary Aïoli Recipes

Rosemary Lamb Kebabs with Tapenade-Rosemary Aïoli image

Yield Serves 6

Number Of Ingredients 8

1/3 cup dry red wine
1/3 cup olive oil (preferably extra-virgin)
1/4 cup coarsely chopped fresh rosemary
4 teaspoons minced garlic
1 3 1/2- to 3 3/4-pound leg of lamb, boned, fat trimmed, cut into 1 1/2-inch cubes
6 small onions, each cut into 6 wedges
12 10- to 12-inch metal skewers or bamboo skewers, soaked in water 30 minutes
Tapenade-Rosemary Aioli

Steps:

Whisk wine, oil, rosemary and garlic to blend in 13 x 9 x 2-inch glass baking dish. Season with salt and pepper. Add lamb and toss to coat with marinade. Let stand at room temperature 2 hours or cover and refrigerate overnight.
Prepare barbecue (medium-high heat). Thread lamb alternately with onion wedges onto skewers. Grill lamb kebabs to desired doneness, turning frequently, about 12 minutes for medium-rare. Transfer kebabs to plates. Serve with Tapenade-Rosemary Aioli.

Tapenade-Rosemary Aïoli image

Yield Makes about 3/4 cup

Number Of Ingredients 6

3 garlic cloves, peeled
1 tablespoon chopped fresh rosemary
2/3 cup mayonnaise
3 tablespoons tapenade
2 tablespoons olive oil (preferably extra-virgin)
2 teaspoons balsamic vinegar

Steps:

With machine running, drop garlic and rosemary through feed tube of processor and finely chop. Add mayonnaise, tapenade, oil and vinegar and process until well blended. Season to taste with salt and pepper. Transfer to small bowl. (Can be made 1 day ahead. Cover and chill.)