Persian Style Lamb Chops (Lamb Shashlik

• Gluten free

• Meat

  • 10 Lamb chops

• Produce

  • 4 cloves Garlic
  • 1 Onion, medium

• Condiments

  • 1/4 cup Lemon juice

• Baking & Spices

  • 1/2 tsp Black pepper
  • 1/4 tsp Saffron, ground
  • 1 tsp Salt

• Oils & Vinegars

  • 1 tbsp Olive oil

• Dairy

  • 1 cup Yogurt

• Liquids

  • 1 tbsp Water, HOT

Found on aheadofthyme.com

Description

Directions

• Marinade the lamb: Combine the yogurt, onions, garlic, lemon juice, salt and pepper in your food processor and blend.
• Dissolve the ground saffron in the hot water.
• Add the saffron mixture to your food processor and continue to blend until sauce is yellow.
• Place the lamb chops in a large ziploc bag or tupperware container.
• Pour the marinade on the lamb chops and fully coat.
• Marinade in the fridge for at least 1-2 hours.
• Cook: Preheat oven to 400 F.
• Remove lamb chops from fridge and let it come back to room temperature while you are waiting for the oven to preheat.
• Heat the olive oil in a large skillet over medium-high heat.
• Drain and transfer the lamb to the skillet. Discard the rest of the marinade.
• Sear the lamb, cooking for 3 minutes on each side.
• Transfer the lamb onto a lined baking tray
• Roast for 10 minutes (for medium-rare) or cook to your preference. Flip halfway through.