lamb chops and green chile aioli

Lamb Loin Chops with Green Chile Aioli

Serves 4.  This is inspired by an article I saw in the September 2014 issue of New Mexico magazine.  Of course it is best if you use our local lamb and chiles!  Make the aioli several hours or a day in advance and keep refrigerated.  If you don’t care to grill, the sear the chops in olive oil for 1½ minutes per side on high and then 1½ minutes per side on medium.

            Green Chile Aioli:                

            1¼ c. mayonnaise                    

            2 Tbs. chopped roasted green chile

            1 tsp. chopped garlic               

            1 tsp. prepared horseradish      

            ½ tsp. ground red chile

            kosher salt, to taste                  

            fresh ground black pepper, to taste

            Lamb Chops:

            8 lamb loin chops, ¾-1” thick

            1 tsp. ground red chile

            kosher salt

            fresh ground black pepper

            olive oil spray or 2 tsp. olive oil

            1 Tbs. olive oil for serving

For the aioli:  Mix all ingredients together, chill.

For the lamb chops:  Sprinkle chops on all sides with red chile, salt and pepper.  Spray with olive oil to coat all sides.  Let chops sit at room temperature 20 to 30 minutes.  Meanwhile, heat grill to high heat.  Grill chops over high heat for 1½ - 2 minutes per side.  Turn heat down to medium (or move chops to a cooler side of the grill), turn chops again, and continue grilling for about 2 minutes per side for medium rare.         

Let chops sit for a few minutes before serving, seasoned with a few drops of olive oil just to make them glisten.  Add a spoonful of aioli to each plate.