INGREDIENTS

INSTRUCTIONS

In a pan over low heat, slowly simmer garlic in six ounces of olive
oil until tender, to impart the taste of the garlic in the oil. This
will take about one hour. Let cool, and remove garlic from the oil.  In
a small bowl, slowly whip the garlicinfused oil and the egg yolk.  Add
salt and pepper to taste, set aside. This will create the aioli.  Rub
loin of lamb with garlic, thyme, salt and pepper and two ounces  of oil
and let the meat "marinate" for at least I hour, and most  overnight.
Once the rub has saturated the loin, grill loin in a heavy  skillet on
high heat to sear all sides. Make sure the loin is well  browned on all
sides. Transfer to a 350 degree oven for two to three  minutes for
medium rare, longer for more well done. Let the loin rest  for three
minutes before slicing it thinly and filling the Brioche  bun. Top with
one teaspoon of the aioli and wrap well for the picnic  basket.  Yield:
2 servings  Converted by MC_Buster.  NOTES : Recipe Courtesy of John
Villa, Exec. Chef, Park View at the  Boathouse, NYC  Recipe by: IN FOOD
TODAY SHOW #INL178A  Converted by MM_Buster v2.0l.

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