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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