Four Seasons Lamb Chops

Tarragon Aioli Sauce

La Rouille Sauce

Tomato Provencale Sauce

16 rib lamb chops

2 egg yolks and 24 garlic cloves. With motor running, slowly add

1 cup each olive and canola oils. Add

2 tablespoons lemon juice,

1 tablespoon vinegar,

1 teaspoon salt and 1/2 teaspoon white pepper. Process until sauce is thick, garlicky and slightly salty. Divide into three portions. For Tarragon Aioli: In food processor, combine

1/3 of the above Aioli Sauce with

1 cup minced tarragon,

1/2 cup minced parsley and 2 tablespoons water. For La Rouille Sauce: In bowl, whisk

1/3 of the Aioli Sauce,

2 teaspoons cayenne pepper,

2 tablespoons water and pinch saffron. Tomato Provencale Sauce:

1 teaspoon minced garlic

1 tablespoon minced onion

2 Roma tomatoes,

1/4" dice

1 tablespoon extra virgin olive oil

8 black olives with

1 tablespoon juice

1 teaspoon fresh thyme

1/2 teaspoon herbs de provence

Salt and pepper to taste