Persian Grilled Lamb Chops

Marinated grilled lamb chops with a hint of saffron.
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Persian Grilled Lamb Chops

By Sue Lau | Palatable Pastime

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.

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Persian Grilled Lamb Chops

Persian Grilled Lamb Chops

Sue Lau
Prep Time 25 mins
Cook Time 20 mins
Marination Time 6 hrs
Course Main Course
Cuisine Middle Eastern, Persian
Servings 4

Ingredients
  

  • 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

Instructions
 

  • 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).

Notes

From the kitchen of palatablepastime.com

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