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Lamb Lollipops with Yuzu Aioli from Chef Tim Love
For 6 to 8 people
2 Racks of Lamb (Frenched)
6oz 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 teaspoon dijon mustard
1 metal mixing bowl
1 large Skillet
Take the two Lamb Racks and cut them into 1" bone chops and set aside.
In a metal mixing bowl combine the white vinegar, mustard, lemon juice, and salt. Whisk all of this 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 your yuzu in at the end for desired flavor.
Turn the skillet on to a medium high heat. Take the Lamb Chops and lay them out on your cutting board and season both sides well with the game rub. Add oil to the hot skillet and place chops in one at a time. Let them cook about 1 1/2 minute per side for a medium rare.
Once cooked take off heart and place on platter and top with the Yuzu Aioli
Additional Daytona Day recipes: allrecipes.com/nascaronfox