Lamb chops, Persian style

This is an excellent recipe for a beach barbecue (ready for when these are allowed). The chops can be put in the marinade in a sealed box, and they are all ready to cook when you get to wherever the barbecue is. I have also defrosted chops whilst marinading them. Not sure if that is allowed but it worked. 

INGREDIENTS:

  • 8 lamb chops
  • 1 large onion, finely chopped
  • 10 cloves of garlic, crushed
  • 2 tbsp orange peel slivers
  • Juice of 2 limes
  • 2 tsp salt
  • 1 tsp ground black pepper
  • 2 tbsp olive oil
  • 250g plain Greek Yoghurt
  • A good pinch of saffron threads in 2 tbsp water. 
  • Some more lime juice and 2 tbsp melted butter for basting

METHOD:

  • Put all of the ingredients in a plastic box with a good lid. Shake them together and marinade for a minimum of 8 hours. 
  • Under a hot grill, cook the chops for around 3 minutes on each side, basting with melted butter and lime juice. 
  • OR get the barbecue on, and when it is really hot (around 30 minutes) put the chops on, basting with butter and lime juice, and cook for around 3 minutes on each side. 

Serve with pitta bread and salad garnished with spring onions and basil. 

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