Tim Love’s Lamb Lollipos with Yuzu Aioli

Serves 6 to 8

Racks of Lam

  • 2 racks of lamb (Frenched)
  • 6 oz of wild game rub

Yuzu Aioli

  • 2 eggs
  • 1 bottle blended oil
  • 1 bottle Yuzu juice
  • Juice of 1/2 lemon
  • Salt
  • 1/2 teaspoon white vinegar
  • 1 metal mixing bowl
  • 1 large skillet

Cut the two lamb racks into 1″ bone chops and set aside.

In a metal mixing bowl, combine the white vinegar, mustard, lemon juice, and salt. Whisk all together. Continue to whisk while incorporating one egg at a time until the mixture begins to thicken; this should double in size. Add salt to taste. Add Yuzu in at the end for desired flavor.

Turn skillet on medium high heat. Lay lamb chops on cutting board and season both sides with the game rub.

Add oil to hot skillet and place chops in one at a time. Let them cook about 1 1/2 minutes per side for a medium rare.

Once cooked, take off heat, place on platter and top with Yuzu Aioli.