Persian Style Lamb Chops (Lamb Shashlik)

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   1. Marinade the lamb: Combine the yogurt, onions, garlic, lemon juice, salt and pepper in your food processor and blend 2. Dissolve the ground saffron in the hot water. 3. Add the saffron mixture to your food processor and continue to blend until sauce is yellow. 4. Place the lamb chops in a large ziploc bag or tupperware container. 5. Pour the marinade on the lamb chops and fully coat. 6. Marinade in the fridge for at least 1-2 hours. 7. Cook: Preheat oven to 400 F. 8. Remove lamb chops from fridge and let it come back to room temperature while you are waiting for the oven to preheat. 9. Heat the olive oil in a large skillet over medium-high heat. 10. Drain and transfer the lamb to the skillet. Discard the rest of the marinade. 11. Sear the lamb, cooking for 3 minutes on each side. 12. Transfer the lamb onto a lined baking tray. 13. Roast for 10 minutes (for medium-rare) or cook to your preference. Flip halfway through.

* Per serving · 4 servings · Values may vary.