Persian Grilled Lamb Chops


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


Step 1

Jab chops with an ice pick or knife to let marinade penetrate the chops. This shouldn’t dry them out when grilling later.

Step 2

Place the saffron in the hot water and steep until it is a nice yellow.

Step 3

Combine all the ingredients *except* the chops in a food processor and puree until smooth.

Step 4

Pour the mixture over the chops into a ziplock bag and marinate overnight.

Step 5

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.

Step 6

Bring lamb to room temperature, then shake off excess marinade.

Step 7

Grill over medium hot coals or heat until the internal temperature reaches 155F., which was about 20 minutes for me.

Step 8

Serve lamb with rice (I served mine with basmati chelou).


9 responses

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