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8 lamb chops Few sprigs of rosemary, lavender and thyme 6 fat garlic cloves, peeled Yolks of 3 large fresh free-range eggs Extra virgin olive oil Juice of 1⁄2 lemon Classically the aïoli is made in a pestle and mortar, but a food processor will do the job admirably. What is essential is that all the ingredients are at room temperature before you start — cold egg yolks will usually make the sauce curdle. Either crush or whizz the garlic with plenty of salt until you have a paste. Now add the egg yolks and pound or purée again. When you have a smooth mixture, start adding the oil, literally drop by drop at the beginning, either whisking in or giving short blasts on the processor. As the mixture starts to thicken, you can begin to add the oil in a steady stream. Exact quantities will depend on the garlic, the eggs and the temperature, but a generous 1 cup of olive oil would be a good estimate. The aim is to end up with a stiff emulsion, which you serve alongside th

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