Persian Grilled Lamb Chops

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).