Persian Lamb Chops with Saffron & Lime

Lamb chops in the style of Persian shishlik are marinated in saffron, lime and onion, and then grilled until charred outside and pink within.

TIME BREAKDOWN
Prep: 4h 20m
Cook: 12 min
Total: 4 hours 32 minutes
Vegetarian
❌
Nuts
❌
Serves
4 people
Difficulty
Medium

Ingredients

  • 8 lamb chops (about 1.2kg)
  • 1 large onion, finely grated
  • 3 garlic cloves, crushed
  • Zest and juice of 2 limes
  • 3 tbsp olive oil
  • ½ tsp saffron threads, ground and steeped in 3 tbsp hot water
  • 1 tsp fine salt
  • ½ tsp black pepper
  • To serve:
  • Lime wedges
  • Chelo (Persian steamed rice) or salad Shirazi

Method

  1. Squeeze the grated onion in a tea towel to collect the juice. Mix the juice with the garlic, lime zest and juice, olive oil, saffron water, salt and pepper.

  2. Coat the chops in the marinade, cover and marinate in the fridge for 4-24 hours.

  3. Bring the chops to room temperature for 30 minutes and wipe off the excess onion pieces.

  4. Grill over hot coals, or on a very hot griddle pan, for 3-4 minutes per side for medium, until well browned.

  5. Rest for 5 minutes and serve with lime wedges and chelo.