Lamb Chops With Homemade Sesame Aioli

• 1/3 cup olive oil
• 2 None garlic cloves, crushed
• 1 None sprig rosemary, leaves torn
• 16 None lamb chops, bone-in, trimmed
• 1 large egg
• 2 tbsp light soy sauce
• 2 tbsp Dijon mustard
• 1 tbsp rice vinegar
• 1/2 cup light olive oil
• 1/4 cup sesame oil
• 2 tsp toasted sesame seeds, to serve

1. Combine oil, garlic and rosemary in a shallow bowl. Season to taste. Add lamb chops, turning to coat evenly with oil. Cover and marinate in the fridge for 2 hours, turning occasionally.
2. To make the sesame aioli, place egg, soy, mustard and vinegar in a food processor. Process for 1 minute. With motor running, add olive and sesame oils in a thin stream, until sauce forms a thick mayonnaise consistency. Cover and chill until ready to serve.
3. Pre-heat grill if cooking outside, or a grill pan if cooking inside. Cook lamb for 3 minutes each side, until browned. Lamb should be slightly pink and juicy inside. Serve meat topped with sesame seeds and sesame aioli.

olive oil, garlic, rosemary, lamb chops, egg, soy sauce, mustard, rice vinegar, light olive oil, sesame oil, sesame seeds

Taken from recipes-plus.com/api/v2.0/recipes/20950 (may not work)