Name: Grilled Spiced Lamb Chops with Saffron Vegetables and Red Bell Pepper Sauce
Yield: Makes 6 servings
Ingredients: 1 1/2 cups plain whole-milk yogurt; 6 tablespoons olive oil; 6 tablespoons fresh lemon juice; 1 tablespoon ground cardamom; 1 tablespoon ground cumin; 1 1/2 teaspoons cayenne pepper; 3 1 1/2-pound racks of lamb, fat trimmed, cut into individual chops; 2 tablespoons (1/4 stick) butter; 2 tablespoons olive oil; 4 large shallots, peeled, thinly sliced; 2 large leeks (white and pale green parts only), thinly sliced; 3/4 teaspoon saffron threads; 1/2 teaspoon turmeric; 1 1/2 cups water; 2 large turnips, peeled, cut into 1-inch pieces; 2 large carrots, peeled, cut into 1-inch pieces; 2 large rutabagas, peeled, cut into 1-inch pieces; Red Bell Pepper Sauce

Recipe information

Yield
Makes 6 servings

Ingredients

Lamb

1 1/2 cups plain whole-milk yogurt

6 tablespoons olive oil

6 tablespoons fresh lemon juice

1 tablespoon ground cardamom

1 tablespoon ground cumin

1 1/2 teaspoons cayenne pepper

3 1 1/2-pound racks of lamb, fat trimmed, cut into individual chops

Vegetables

2 tablespoons (1/4 stick) butter

2 tablespoons olive oil

4 large shallots, peeled, thinly sliced

2 large leeks (white and pale green parts only), thinly sliced

3/4 teaspoon saffron threads

1/2 teaspoon turmeric

1 1/2 cups water

2 large turnips, peeled, cut into 1-inch pieces

2 large carrots, peeled, cut into 1-inch pieces

2 large rutabagas, peeled, cut into 1-inch pieces

Red Bell Pepper Sauce

Preparation

For lamb:
Step 1
Whisk first 6 ingredients in medium bowl. Place chops on large rimmed baking sheet. Pour marinade over, turning to coat. Cover and refrigerate at least 1 hour and up to 3 hours.
For vegetables:
Step 2
Melt butter with oil in heavy large skillet over medium heat. Add shallots, leeks, saffron, and turmeric; sauté 5 minutes. Add 1 1/2 cups water, turnips, carrots, and rutabagas. Cover and simmer until vegetables are tender, stirring occasionally, about 25 minutes. Season generously with salt and pepper.
Step 3
Meanwhile, prepare barbecue (medium heat). Brush grill with oil. Remove lamb from marinade, scraping off some of excess marinade. Sprinkle lamb with salt and pepper. Grill to desired doneness, about 3 minutes per side for medium-rare.
Step 4
Divide grilled lamb chops among 6 plates. Serve with saffron vegetables and Red Bell Pepper Sauce.

TagsMiddle Eastern Yogurt Dairy Rack of Lamb Lamb Meat Lamb Chop Saffron Herbs & Spices Turnip Root Vegetable Vegetable Carrot Rutabaga Main Dinner Gluten Free Nut Free Easy Grilling Fall Bon Appétit

Recipe information

Ingredients

Lamb

Vegetables

Preparation

For lamb:

Step 1

For vegetables:

Step 2

Step 3

Step 4

Recipe notes