|
Never miss another recipe... Sign up for our free monthly newsletter today!
Subscribing will not result in more spam! I guarantee it! NEWSLETTER
• Current Issue• Newsletter Archive • Sign Up Now 
Cook'n with Betty Crocker 
Cook'n with Pillsbury 
Cook'n with a Taste of Home 
Cook'n in Italy 
Cook'n in Mexico |
      |
|
 |
Exotic Yogurt and Saffron Marinated Lamb Chops / Shishlik |
|
Serves: 4 Print this RecipeIRAN Advance Preparation: 24 to 48 hours for marinating the meat Shishlik is one of the most sumptuous dishes in the Iranian repertoire, double-thick lamb chops cut from the rack, marinated in a saffron-scented mixture of yogurt, garlic, and lemon juice. Don’t trim away too much fat-you need it to melt and baste the lamb as the chops cook. This recipe comes from Iranian cooking authority Najmieh Batmanligj, who adds homemade candied orange peel for a touch of sweetness. I’ve had good results with both commercial candied peel and strips of orange zest. For equally delicious results, try the marinade with chicken and use the basting sauce while grilling chicken, veal, and other cuts of lamb. Serve the lamb with Persian-Style Steamed Rice. FOR THE LAMB AND MARINADE: 1/2 teaspoon saffron threads 1 tablespoon water, warm 2 cups plain yogurt, whole-milk 1/2 cup lemon juice, fresh 1 onion, medium, finely chopped 8 cloves garlic, finely chopped 2 tablespoons peppercorns, cracked black 2 tablespoons orange peel, candied, or 4 strips orange zest (each 2 x 1/2 inches) 8 rib lamb chops, doubled, (each about 5 to 6 ounces and 2 inches thick) FOR THE SAFFRON BASTING SAUCE: 1/4 teaspoon saffron threads 1 tablespoon water, warm 3 tablespoons butter, salted 3 tablespoons lemon juice, fresh Salt, to taste Black pepper, freshly ground, to taste 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 This recipe comes from the Cook'n collection. Try Cook'n for FREE!
Roisseried Leg of Lamb With Lemon and Butter Mexican Pit-Barbecued Lamb / Barbacoa Capetown Lamb Leg of "Mutton" With Saffron And Rosewater Australian Lamb Steaks With Sichuan Pepper Rub Rack of Lamb Ciragan Palace Grilled Lamb With Herbes De Provence Lamb With Onion-Mustard Sauce / Dibi Exotic Yogurt and Saffron Marinated Lamb Chops / Shishlik Onion Water Lamb Chops / O Be Peyaz Lamb Chops Stall #26 Moroccan Tomato Sauce The Real Turkish Shish Kebab Moroccan Lamb Kebabs Souvlaki Flambeed With Metaxa Alexandrew Dumas's Georgian-Style Lamb Kebabs Lamb and Tomato Kebabs Armenian Shish Kebab |
|
|
Affiliate Program | Privacy Policy | Other Resources | Contact Us
© 2008 DVO Enterprises, Inc. All rights reserved. Sales: 1-888-462-6656 |
