4 trimmed Australian shoulder lamb chops
 

Seasoning:
Grated rind of 1 lemon
1 teaspoon salt
1 teaspoon ground black pepper
24 asparagus spears, trimmed
 

For the Aioli:
6 cloves garlic, roughly chopped
¼ teaspoon salt
2 egg yolks
8 tablespoons olive oil
1 teaspoon lemon juice

Rub the lamb chops with the combined lemon rind, salt and pepper. 

• Leave to sit for 30 minutes.

Charbroil or broil until cooked to your liking. 

Cook the asparagus for 5 – 7 minutes turning regularly – timing will depend on the size of the spears.

Make the aioli by putting the garlic, salt and egg yolks into a food processor. 

1. Switch on the motor and work for 1 minute and then slowly add the oil, drop by drop, down the feeder tube until the mixture starts to thicken. 

2. As the mixture thickens you can increase the flow of the oil. 

3. This is best done slowly so the oil incorporates easily. 

4. Pour the aioli from the processor bowl into a serving bowl and whisk in the lemon juice just before service.

Serve the cooked lamb with the asparagus and vegetables or salad of your choice, with the aioli separate.