Skillet Gnocchi skewers with grilled lamb chops and aioli
15-20
min
cooking time
3/4
servings
easy
difficulty

Skillet Gnocchi skewers with grilled lamb chops and aioli

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Ingredients

  • One 12-ounce Giovanni Rana Skillet Gnocchi
  • 1 tbsp butter
  • 6 lamb shoulder chops
  • ½ cup mayonnaise
  • 3 garlic cloves, coarsely chopped
  • 2½ tbsp lemon juice
  • Extra virgin olive oil
  • Sprigs of fresh rosemary
  • Salt and pepper to taste
15-20
min
cooking time
3/4
servings
easy
difficulty

Preparation

Prepare the aioli sauce by mixing mayonnaise, garlic and lemon in a bowl; season with salt and pepper to taste, transfer to a dish, press plastic wrap on surface, and refrigerate while lamb is cooking.

Preheat grill to medium-high. Season lamb with salt and pepper, and grill to desired doneness, about 4 minutes per side for medium-rare.

In the meantime, in a large pan melt the butter over medium-low heat. Add the gnocchi and sauté for 5 minutes. Serve the grilled lamb on a plate, adding the aioli sauce on the side and the gnocchi. Garnish with sprigs of rosemary.


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