PERSIAN STYLE LAMB CHOPS (LAMB SHASHLIK)
Lamb Shashlik (Persian Lamb Chops): Juicy, tender and bursting flavour, lamb shashlik will be your new favourite way to make lamb chops | aheadofthyme.com
Provided by @MakeItYours
Number Of Ingredients 10
Steps:
- 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.
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