- 2 frenched racks of lamb
- 6 ounces wild game rub (see footnote)
- Yuzu Aioli:
- 1/2 teaspoon white vinegar
- 1 teaspoon Dijon mustard
- 1/2 lemon, juiced
- Salt to taste
- 1 1/2 cups canola oil
- 1/2 cup olive oil
- 2 eggs
- 1/4 cup yuzu juice (or substitute lime juice), or more to taste
- Take the two lamb racks and cut them into 1-inch bone chops and set aside.
- Whisk white vinegar, mustard, lemon juice, and salt together in a metal mixing bowl. Whisk in the eggs, one at a time.
- Mix together the canola oil and olive oil. Slowly drizzle the blended oil into the egg mixture, whisking constantly until it begins to thicken; this should double in volume with mayo-like consistency. Add salt to taste. Add yuzu juice at the end to desired flavor.
- Turn the skillet on to medium high heat.
- Place lamb chops on cutting board and season both sides well with the game rub.
- Add oil to the hot skillet; place chops in hot oil one at a time. Let them cook about 1 1/2 minute per side for a medium rare.
- Once finished on grill, take off heat and place on platter and top with the yuzu aioli.