Lamb With Aioli

• 1/3 cup olive oil
• 6 sprigs fresh thyme
• 2 lbs large potatoes, sliced 1/3-inch thick
• 6 None racks of lamb (4 chops each), french trimmed
• 1 lb spinach, trimmed
• 1 tbsp butter
• 8 oz cremini mushrooms, thickly sliced
• 1 clove garlic, crushed
• 1 tbsp balsamic vinegar
• None None FOR THE AIOLI
• 1/2 tsp Dijon mustard
• 1 tbsp white wine vinegar
• 1 clove garlic, crushed
• 2 None egg yolks
• 3/4 cup extra virgin olive oil
• 2 tsp lemon juice

1. Heat oil in a small saucepan on medium heat. Deep-fry thyme, about 5 seconds or until fragrant. Drain on paper towels. Reserve oil.
2. Preheat the oven to 400u0b0F.
3. Heat 2 tbsp of the reserved oil in large skillet on medium-high heat. In batches, cook potato slices until lightly browned on both sides. Place potatoes in a roasting pan. Add lamb to pan.
4. Roast about 20 mins or until lamb is cooked to desired doneness. Cover to keep warm.
5. Meanwhile, for the aioli, whisk mustard, vinegar, garlic and egg yolks in a medium bowl until combined. Gradually add oil in a thin, steady stream, whisking constantly, until mixture thickens. Whisk in lemon juice.
6. Boil, steam or microwave spinach until wilted; drain.
7. Heat remaining reserved oil with butter in a large skillet on medium-high heat. Cook mushrooms and garlic, stirring, until mushrooms soften.
8. Cut each lamb rack into four chops. Divide among serving plates with spinach, potato and mushrooms. Top with aioli and fried thyme; drizzle with vinegar.

olive oil, thyme, potatoes, racks of lamb, spinach, butter, cremini mushrooms, clove garlic, balsamic vinegar, aioli, mustard, white wine vinegar, clove garlic, egg yolks, extra virgin olive oil, lemon juice

Taken from recipes-plus.com/api/v2.0/recipes/37195 (may not work)