Lamb Chops with Mint Aïoli

6  garlic cloves, minced
2  teaspoons dried summer savory
1  teaspoon salt
1  teaspoon pepper
16  (2-inch-thick) lamb chops
1  tablespoon olive oil
Mint Aioli (recipe follows)
Garnish: fresh mint sprigs

Combine first 4 ingredients, and rub evenly into both sides of lamb chops.

Brown chops in hot oil in a large nonstick skillet over medium-high heat 2 to 3 minutes on each side. Arrange chops on a lightly greased rack in a broiler pan.

Bake chops at 350° for 35 to 40 minutes or until a meat thermometer inserted into thickest portion registers 145° (medium rare). Serve lamb with Mint Aioli. Garnish, if desired.

Yield: 6 to 8 servings

Mint Aïoli

1  cup mayonnaise
1/4  cup coarsely chopped fresh mint
4  garlic cloves, minced
1  teaspoon grated lemon rind
2  tablespoons fresh lemon juice
1/2  teaspoon salt
1/2  teaspoon pepper

Process all ingredients in a blender or food processor until smooth, stopping to scrape down sides.

Yield: 1 1/4 cups

Southern Living, APRIL 2001