1 To make the aioli, mix together the egg yolks and the garlic until creamy. Gradually add the olive oil in a thin stream and season with lemon juice, salt and ground black pepper.
2 Season the meat lightly with salt and ground black pepper and brush with a little oil. Thread the meat on to a spit alternating with bacon and garlic.
3 Attach the spit to the rotary grill and grill for about 10 minutes, brushing frequently with olive oil. Mix the herbs on a plate and sprinkled onto the edges of the meat.
4 Serve with aioli and baguette.