Exotic Yogurt And Saffron Marinated Lamb Chops Shishlik Food

LAMB CHOPS WITH MINT-YOGURT MARINADE

Steps:

• Whisk 1 cup plain whole-milk yogurt in a bowl. Add 1 1/2 teaspoons crumbled dried mint and 2 tablespoons grated onion. Mash 1 garlic clove into a paste with 1/2 teaspoon kosher salt; add to the yogurt along with 1/2 teaspoon pepper, 1 teaspoon lemon juice and a pinch of cayenne pepper. Season 8 frenched lamb rib chops with salt and pepper; marinate in the yogurt sauce for 1 to 4 hours. Preheat a grill to medium-high on one side and place a drip pan under the cooler side. Lightly oil the grate. Grill the chops over direct heat until marked, 3 to 4 minutes per side. Move to the cooler side of the grill; cover and cook until the meat reaches 120 for medium-rare, 15 minutes. Let rest 10 minutes.

EXOTIC YOGURT AND SAFFRON MARINATED LAMB CHOPS / SHISHLIK

Steps:

• 1. Prepare the marinade. Place the saffron in a large, deep nonreactive bowl and grind to a fine powder with a pestle or the end of a wooden spoon. Add the warm water, stir, and let stand for 10 minutes.2. Add the yogurt, lemon juice, onion, garlic, peppercorns, and orange peel to the dissolved saffron and stir to mix. Add the lamb chops and make sure they are completely submerged in the marinade. Cover the bowl with plastic wrap and let marinate, in the refrigerator, for 24 to 48 hours (the longer the better).3. Preheat the grill to high.4. Meanwhile, prepare the saffron basting sauce. Place the saffron in a small, heavy nonreactive saucepan and grind it to a fine powder with a pestle or the end of a wooden spoon. Add the warm water, stir, and let stand for 10 minutes. Add the butter and lemon juice to the dissolved saffron and stir over low heat until the butter is melted and the mixture is blended and heated through. Remove from the heat and set aside.5. When ready to cook, remove the chops from the marinade, season with salt and pepper. Oil the grill grate, then arrange the chops on the hot grate. Grill, turning with tongs, until cooked to taste, 8 to 10 minutes per side for medium-well, which is how Iranians like their lamb ("It's more tender that way," explains Najmieh). Brush the chops several times as they cook with the saffron basting sauce.6. Transfer the chops to serving plates or a platter and serve immediately.Serves 4