Marinated grilled lamb chops with a hint of saffron.
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
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
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