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Grill Scene: Persian Saffron Lamb Chops

lambchops
Steven Raichlen•

We're huge fans of grillmaster Steven Raichlen's smoky, meaty cookbooks. His latest work focuses on what makes signature grilled foods around the world so delicious. Dive into recipes for sauces, rubs, marinades, bastes, butters and much more. These Persian saffron lamb chops are an extra-fragrant addition to any barbecue. 

Iranians use complex marinades of yogurt and lemon and fragrant basting sauces of butter and saffron to create some of the most spectacular grilled lamb in the world. This recipe works equally well with other foods, including chicken, beef and seafood.

Reprinted with permission from Barbecue Sauces, Rubs, And Marinades

Grill Scene: Persian Saffron Lamb Chops
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Prep Time
30
minutes
Cook Time
25
minutes
Servings
4
lambchops
Total time: 55 minutes
Ingredients
  • 8 loin lamb chops or 12 rib lamb chops
  • 1 small sweet onion
  • 8 sprigs fresh flat-leaf parsley
  • 1/2 teaspoon saffron threads
  • 1 tablespoon hot water
  • 2 cups plain Greek-style whole milk yogurt
  • 2 medium-size onions
  • 2 cloves garlic
  • 2 strips orange zest
  • 1/2 cup fresh lemon juice
  • 2 teaspoons coarse salt (sea or kosher)
  • 1 teaspoon freshly ground black pepper
  • 1/2 teaspoon saffron threads
  • 1 tablespoon hot water
  • 8 tablespoons salted butter
  • 3 tablespoons fresh lemon juice
  • 1 clove garlic
  • 1/2 teaspoon freshly ground black pepper
Directions
  1. :::marinade:::
  2. Crumble the saffron threads between your thumb and forefinger and place in a small bowl with the hot water. Let the saffron infuse for 10 minutes.
  3. Place the yogurt in a bowl and stir in the saffron mixture and the remaining ingredients. Use within a few hours of making.
  4. :::chops:::
  5. Arrange the lamb chops in a glass baking dish and pour the yogurt marinade over them. Turn the chops a few times, cover with plastic wrap, and marinate in the refrigerator for 12 to 24 hours, the longer the stay, the richer the flavor.
  6. Set up a grill for direct grilling and preheat it to high. Brush and oil the grill grate.
  7. Remove the chops from the marinade, drain well, place on the grate, and grill, basting with the Saffron Butter Baste, until cooked to taste, about 4 minutes per side to cook rib chops to medium, about 6 minutes per side to cook loin chops to medium. Place the chops on a platter and arrange the sliced onion on top. Top with parsley and serve.
  8. :::baste:::
  9. Crumble the saffron threads between your thumb and forefinger and place in a small bowl with the water. Let the saffron infuse for 10 minutes.
  10. Combine the saffron and the remaining ingredients in a sauce pan and cook over low heat for a few minutes to warm the garlic. Use right away.
 
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