Instructions

1. Marinate the lamb with pressed garlic, sea salt, chopped rosemary & olive oil.
2. Slice the vegetables and lightly coat with olive oil, salt & pepper.
3. To make the allioli, begin by pressing the garlic into a bowl.
4. Add the salt and mash into a paste. (get out that mortar & pestle!
5. Put one egg plus one yoke into your food processor, add the garlic/salt paste.
6. Turn processor on and keep on. Then, very slowly, drizzle the olive oil into the
   mixture until you hear it start to thicken. Continue until all oil is added. The
   consistency should be like a home made mayonnaise. (keep refrigerated up to 1
   day)
7. Now you’re ready to grill! Grab your wine glasses, open a bottle of Bokisch
   Vineyards Tempranillo and have at it! Serve the grilled lamb and vegetables with
   the allioli on the side. Garnish with fresh rosemary sprigs.