Ingredients
1 large egg
1 garlic clove, coarsely chopped
2 tablespoons coarsely chopped fresh chives
1 tablespoon coarsely chopped fresh flat-leaf parsley
1 1/2 teaspoons coarsely chopped fresh rosemary
1/4 cup plus 1 tablespoon extra-virgin olive oil
1/4 cup plus 1 tablespoon vegetable oil
Coarse salt and freshly ground pepper
4 lamb shoulder chops (each about 10 ounces and 1 inch thick)
1 lemon, cut into wedges, for serving
Preparation
Using an immersion blender or a food processor, combine egg, garlic, and herbs. With the machine running, pour in oils in a slow, steady stream, blending until thickened. Season with salt and pepper. Transfer to a dish, press plastic wrap on surface, and refrigerate while lamb is cooking.
Preheat grill to medium-high. Season lamb with salt and pepper, and grill to desired doneness, about 5 minutes per side for medium-rare. Serve with aioli and lemon wedges.
