Butterfly chops with lightning aioli

Name: Butterfly chops with lightning aioli
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 50 g black olives (without stone; e.g. Kalamata); 4 Garlic cloves; 3 TABLESPOONS + 100 ml good olive oil; 7-10 Tbsp chili flakes, dried oregano; 7-10 Tbsp grated rind of; 7-10 Tbsp 1 organic lemon; 5 TABLESPOONS + 1 tsp lemon juice; 8 Lamsvleugelkoteletjes (à ca. 100 g); 1 very fresh egg (Gr. M; room temperature); 1 TEASPOON Dijon mustard; 7-10 Tbsp salt, pepper

AUTHOR
Brooke Calhoun

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

50 g black olives (without stone; e.g. Kalamata)
4 Garlic cloves
3 TABLESPOONS + 100 ml good olive oil
7-10 Tbsp chili flakes, dried oregano
7-10 Tbsp grated rind of
7-10 Tbsp 1 organic lemon
5 TABLESPOONS + 1 tsp lemon juice
8 Lamsvleugelkoteletjes (à ca. 100 g)
1 very fresh egg (Gr. M; room temperature)
1 TEASPOON Dijon mustard
7-10 Tbsp salt, pepper

Directions

1
Cut the olives into slices. Peel 2 cloves of garlic and chop coarsely. Mix 3 tbsp. olive oil with olives, garlic, 1 tsp. chili flakes, 2 tsp. oregano, lemon peel and 5 tbsp. lemon juice. Wash the meat, dab dry, place in a bowl and mix with the olive marinade.
2
Cover and chill for about 2 hours.
3
For the aioli, peel the rest of the garlic and chop coarsely. Mix egg with garlic, 1 tsp lemon juice, mustard, 1⁄2 tsp salt and pepper in a tall beaker with a hand blender. With the mixer running, add 100 ml of oil in a strong stream and mix until the aioli becomes thick and creamy.
4
Remove the chops from the marinade. Remove the garlic and olives, keep the marinade. Heat a large pan without fat. Fry the chops in it in portions on each side for 2-3 minutes. Season with salt and pepper.
5
Arrange and the rest of the marinade on top. Serve lamb chops with aioli. Serve with bread or chips and salad.