Exotic Lamb Chops with Saffron Yogurt Marinade

*Shishlik

For the marinade, put the saffron in a large glass bowl form and crush to powder with a pestle or the end of the wooden spoon handle. Add the warm water, stir and stand for 10 minutes.

Add juice of one lemon, yogurt, onions, garlic, pepper and orange zest to the dissolved saffron form and stir through. Pour in the lamb chops and cover with the marinade., Cover the baking dish with plastic wrap and refrigerate for 24-two days (the longer the better).

Heat the broiler on high.

Meanwhile, for the sauce, crush the saffron into powder in a small saucepan with a pestle or perhaps the end of a wooden spoon handle. Add the warm water, stir and let stand for 10 minutes. Then add butter and juice of one lemon to the dissolved saffron form and melt the butter on low heat while stirring. Remove from the kitchen stove and set aside.

When the broiler is ready, remove the chops from the marinade and season with salt and pepper. Grease the broiler and place the chops on the hot broiler. Grill for 8-10 ‘min on each side, meanwhile brush a few times with the saffron sauce, turn with tongs to the other side.

Place the chops on plates or possibly a platter and bring to the table on the spot.

Serve with steamed Persian-style long-grain rice.

Tip: Use the marinade for poultry as well. Delicious! The sauce for coating also fits very

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