lamb chops with the combined lemon rind, salt and pepper.
Charbroil or broil until cooked to your liking.
Cook the asparagus for 5 –
7 minutes turning regularly – timing will depend on the size of the spears.
Make the aioli by putting the garlic, salt and egg yolks into a food processor.
Switch on the motor and work for 1 minute and then slowly add the oil, drop by
drop, down the feeder tube until the mixture starts to thicken.
mixture thickens you can increase the flow of the oil.
This is best done
slowly so the oil incorporates easily.
Pour the aioli from the processor
bowl into a serving bowl and whisk in the lemon juice just before service.
Serve the cooked lamb with the asparagus and vegetables or salad of your choice,
with the aioli separate.