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Grilled Lamb Chops With Harissa Aioli

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Serves 4.

4-6 large garlic cloves, crushed

2 tbsp fresh rosemary

2 tsp fresh thyme

Pinch of cayenne pepper

Kosher salt

¼ cup olive oil

6 – 8 small loin lamb chops

Place first 6 ingredients in food processor and process to a paste. Rub paste onto top and bottom of chops and refrigerate for 30 minutes to 1 hour. Allow to come to room temperature before grilling.

Spray stovetop grill with high heat nonstick cooking spray or rub with canola oil (or any other flavorless oil) using paper towels. Heat grill over medium high to high heat (depending on your stovetop) until very hot. Grill chops for 2 minutes per side for rare and 3 minutes per side for medium rare. Cover with aluminum foil and allow to rest for 5 – 10 minutes.

Harissa aioli

1 cup good quality mayonnaise

2 tsp fresh lemon juice

1 tsp chopped garlic

2 tsp sherry or red wine vinegar

1 tbsp harissa (Sriracha or sambal oelek can be substituted)

1 tsp salt

Place mayonnaise in a medium size bowl. Stir in lemon juice, garlic, vinegar, harissa and salt.

Cover and refrigerate for about an hour.

If you do not like hot and spicy sauces, you can substitute roasted red pepper puree.

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