Triple-rack chop with marjoram aioli

Serves 4 You will need: 4 triple rack chops (ask your butcher) Sea salt and freshly ground black pepper

2 cloves of garlic, finely grated

2 egg yolks

1 tablespoon tomato paste

2 teaspoons white wine vinegar

1 teaspoon Dijon mustard

175ml sunflower oil

50ml extra-virgin olive oil

1 tablespoon chopped marjoram or mint 1 Preheat the oven to 220°C, 425°F, Gas 7. If the lamb rack is still in one piece, divide it into two, through the bones, to give you two triple chops. If you’d like smaller portions, divide it into three double lamb chops. 2 Score the fat in a criss-cross pattern, with lines 1cm-2cm apart. Don’t cut into the meat. Sprinkle with sea salt and freshly ground black pepper, see my Tip, above right. Roast the lamb in the oven for 20-25 minutes, depending on its weight and how pink you like it to be. Once it’s cooked, leave in the oven, covered in foil, with the heat turned off for 10 minutes. This will ensure a tender, juicy result. 3 While the lamb is roasting, make the aioli. Put the finely grated garlic, the egg yolks, the tomato paste, the white wine vinegar, the Dijon mustard and a pinch of sea salt in a mixing bowl. I use a Pyrex bowl. 4 Put the oils together in a jug and pour the oil mixture onto the egg yolk mixture very gradually, in a very thin stream, while whisking constantly by hand or using an electric hand-whisk. If I’m using an electric hand-whisk, I use the tall plastic beaker that comes with it. 5 When all the oil has been added and the aioli is thick, mix in the chopped marjoram or mint, whichever you’re using, and taste for seasoning. 6 Serve a triple-rack chop to each person, with some aioli on the side. You can divide the triple lamb chop into single chops by slicing between the bones.