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Four Seasons Lamb Chops

INGREDIENTS:16 rib lamb chops
to taste, salt and pepper

Aioli Sauce:
2 egg yolks
24 garlic cloves
1 cup olive oil
1 cup canola oil
2 Tbsp. lemon juice
1 Tbsp. vinegar
1 tsp. salt
½ tsp. white pepper

Tarragon Aioli Sauce:
1/3 of Aioli Sauce from recipe above
1 cup minced tarragon
½ cup minced parsley
2 Tbsp. water

La Rouille Sauce:
1/3 of Aioli Sauce from recipe above
2 tsp. cayenne pepper
2 Tbsp. water
pinch of saffron

Tomato Provencale Sauce:
1 tsp. minced garlic
1 Tbsp. minced onion
2 Roma tomatoes, ¼ inch dice
1 Tbsp. extra virgin olive oil
8 black olives with 1 Tbsp. juice
1 tsp. fresh thyme
½ tsp. herbes de Provence
to taste, salt and pepper DIRECTIONS:For aioli sauce: In a food processor, combine egg yolks and garlic cloves. With motor running, slowly add oils. Add lemon juice, vinegar, salt and white pepper. Process until sauce is thick, garlicky and slightly salty. Divide into three portions.

For tarragon aioli: In food processor, combine 1/3 of the above aioli sauce with tarragon, parsley and water.

For la rouille sauce: In bowl, whisk 1/3 of aioli sauce, cayenne pepper, 2 Tbsp. water and pinch of saffron.

For tomato Provencale sauce: Saute garlic and onions in olive oil. Add remaining ingredients and simmer until tomatoes are soft. Set aside all sauces.

Broil or grill lamb chops for preferred doneness, 4-5 minutes per side for medium rare, 3 inches from broiler or 4-6 inches from moderately hot coals. Top each chop with a large spoonful of each of the four sauces. SERVINGS:4 servings From:The Black Sheep Restaurant and Bistro, Tustin, Calif. PHOTO CREDIT:Photo Credit: CALIFORNIA SHEEP COMMITTEE