Lamb steaks with aioli and baked garlic

Oozing garlic and great flavours, Lotte Duncan's lamb and aioli will be loved by all - except the Vampires!
By Lotte Duncan
Lamb steaks with aioli and baked garlic
  • Rating:
  • Serves: 4
  • Cook Time: 40 minutes
  • Prep Time: 35 minutes plus 30 mins chilling for butter
  • Effort: medium

Ingredients

Main

  • 4 leg of lamb, steaks each about 280g
  • 2 tbsp olive oil, for brushing

For the baked garlic

  • 2 large head garlic
  • 2 tbsp olive oil

For the aioli

  • 6 large clove garlic, peeled and crushed
  • 3 egg yolks
  • 3 tbsp fresh white breadcrumbs
  • 1 pinches black pepper
  • 4 tbsp cider vinegar
  • 150 ml olive oil
  • 150 ml sunflower oil
  • 1 tbsp capers
  • 3 tbsp milk

For the garlic butter

  • 225 g butter
  • 2 tbsp chopped parsley

Method

1. Set the oven to 200°C/gas 6. Cut each bulb of garlic into two. Place on a baking sheet and brush with a little oil. Roast in the oven for 20 minutes or until soft and golden. 2. To make the aioli, put the garlic, egg yolks and breadcrumbs, salt and pepper and vinegar into a food processor and whiz briefly until it forms a paste. 3. Keeping the motor running, slowly add the oils until the mixture forms a thick emulsion. 4. Add milk to give it a slightly looser consistency. 5. Brush a griddle pan or frying pan with a little olive oil and heat until very hot. Cook the lamb for about five minutes on each side, depending on the thickness of the steaks and the degree of pinkness preferred. 6. Lightly crush 8 cloves of the baked garlic and beat into the butter. Season with black pepper and add the parsley. Lay a piece of cling film on the work surface, spoon the butter onto it and then roll it up to resemble a fat cigar. Refrigerate for 30 minutes or so until hard. 7. When the butter is hard, peel off the cling film, slice the butter and then cut each slice into the shape of a crucifix. 8. Top the hot lamb with a garlic butter crucifix and let it melt into the meat. Serve with the remaining baked garlic, together with the aioli and some warm crusty bread or on top of some mashed potatoes with parsley to counteract the garlic!

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