"Aioli Dinner Suggestion"
Baby Lamb Racks,
Broccoli & Potatoes

Now the Aioli is made, you can have dinner in less than 15 minutes.

Here we quickly bake baby lamb racks with Rick's Chef Salt, steamed broccoli and diced potatoes all served with the Aioli sauce. This is fast and easy to do, just watch the video, and is a personal favorite.

Here's a repeat of the aioli sauce recipe;


1/2 cup minced garlic
1 to 2 egg yolks
2 cups Canola Oil
1 Tbs red wine vinegar
2 tsp lemon juice
1/4 to 1/2 tsp ground white pepper
1+ tsp salt
1/2 cup Extra Virgin Olive Oil

To make:

Put 1/2 cup minced garlic in the food processor (or a little more than 1/2 cup whole garlic cloves and let it run till it's minced!) and 1 to 2 egg yolks, let it run a minute. Then add 2 cups Canola Oil by pouring it in a slow thin stream. Stop the machine and scrap down the sides start the machine and add; 1 Tbs red wine vinegar, 2 tsp lemon juice, 1/4 to 1/2 tsp ground white pepper, 1+ tsp salt. I like to thin mine a bit to make it spread easier by adding a 1/4 cup or so of room temp water, again poured in a thin steady stream with the machine running. Then add 1/2 cup Extra Virgin Olive Oil, again in a thin steady stream with the machine running. Stop scrap down the sides, taste and salt and pepper if needed.

End Note

Numerous herbs and spices can be added to make this sauce almost anything you want.

Video on Vimeo!

©2012 Rick and Diana Boufford & The Black Sheep Cooking Club
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