Persian Grilled Lamb Chops

6h
Prep Time
20m
Cook Time
6h 20m
Ready In

Recipe: #9707

May 27, 2013



"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!"

Original is 4 servings

Nutritional

  • Serving Size: 1 (285.8 g)
  • Calories 519.2
  • Total Fat - 27.5 g
  • Saturated Fat - 8.1 g
  • Cholesterol - 165.5 mg
  • Sodium - 102.1 mg
  • Total Carbohydrate - 3.6 g
  • Dietary Fiber - 0.6 g
  • Sugars - 1.6 g
  • Protein - 60.8 g
  • Calcium - 25.1 mg
  • Iron - 1.6 mg
  • Vitamin C - 2.8 mg
  • Thiamin - 1.5 mg

Step by Step Method

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).

Tips


No special items needed.

0 Reviews

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