Ingredients

• 1/8 cup olive oil, plus more for pan
• 4 cloves fresh garlic, minced
• 1 tablespoon sea salt
• 1/2 teaspoon black pepper
• 1 cup chopped roasted white peaches (soft)
• 8 lamb pops (chops)
• 2 cloves garlic, roasted
• 1 cup mayonnaise
• 1/4 cup lemon juice
• 2 tablespoons coarsely chopped spicy Chinese basil leaves
• 1/2 teaspoon sea salt
• Preheat the oven to 450 degrees F.

Instructions

1. Coat a sheet pan with olive oil. Combine 1/8 cup of olive oil, garlic, sea salt, pepper and peaches in a shallow bowl. Coat each lamb pop the peach mixture, arrange them on the sheet pan and let marinate for 1 hour. Put the lamb into the oven and roast for about 8 to 12 minutes.
2. In a small mixing bowl, add the roasted garlic. Using the back of a metal spoon, smash the garlic until soft. Add the mayonnaise, lemon juice, basil, and sea salt. Mix together with a small spoon or a small whisk until fully incorporated. Arrange the lamb pops on a serving platter and serve with the aioli.