A take off of the familiar chelou kebab recipe which uses long thin strips of boneless lamb loin. That is so hard to find! I decided to use these lamb chops which are still loin, and I could have boned them, but the pieces would have been small and uneven, so I just kept it as a chop and did them that way. The result is spectacular!
I made this salad as part of an Iranian dinner I was making, which included basmati chelou (rice) and Persian Grilled Lamb Chops.
- 2 pounds loin lamb chops
- 1/4 cup hot water
- 1/2 tsp. saffron threads
- 1 large onion, coarsely chopped
- Salt and pepper
- 1 1/2 tsp. sumac
- 2 tbsp. olive oil
Jab chops with an ice pick or knife to let marinade penetrate the chops. This shouldn’t dry them out when grilling later.
Place the saffron in the hot water and steep until it is a nice yellow.
Combine all the ingredients *except* the chops in a food processor and puree until smooth.
Pour the mixture over the chops into a ziplock bag and marinate overnight.
Place the bag in another container in case an edge of bone tries to break the bag (saffron stains). I do this with anything I worry about, like tandoori, which stains, or things like chicken, which can contaminate the fridge.
Bring lamb to room temperature, then shake off excess marinade.
Grill over medium hot coals or heat until the internal temperature reaches 155F., which was about 20 minutes for me.
Serve lamb with rice (I served mine with basmati chelou).