Critical Moments
- •Proper trimming—leaving some fat for flavor
- •Bringing chops to room temperature before grilling
- •High heat searing for char, medium heat for finishing
- •Not overcooking—medium-rare to medium is ideal
- •Resting before serving
Bloom the saffron
Grind saffron threads with a pinch of sugar using mortar and pestle until powdered. Add 4 tbsp hot water and steep for at least 30 minutes. Reserve 2 tbsp for the basting butter.
Bloom the saffron
Grind saffron threads with a pinch of sugar using mortar and pestle until powdered. Add 4 tbsp hot water and steep for at least 30 minutes. Reserve 2 tbsp for the basting butter.
Prepare the lamb chops
Trim excess fat from the chops, leaving a thin layer for flavor and moisture. If the chops are thick (more than 2.5cm), consider butterflying them or asking your butcher to cut them thinner. For elegant presentation, french the bones by scraping clean 3-4cm from the end. Score the fat cap in a crosshatch pattern.
Common Mistakes
- •Trimming all fat (results in dry chops)
- •Chops too thick (won't cook through before outside burns)
- •Not scoring fat cap (curls during cooking)
Prepare the lamb chops
Trim excess fat from the chops, leaving a thin layer for flavor and moisture. If the chops are thick (more than 2.5cm), consider butterflying them or asking your butcher to cut them thinner. For elegant presentation, french the bones by scraping clean 3-4cm from the end. Score the fat cap in a crosshatch pattern.
Common Mistakes
- •Trimming all fat (results in dry chops)
- •Chops too thick (won't cook through before outside burns)
- •Not scoring fat cap (curls during cooking)
Make the marinade
Grate the onions and collect with all juice. In a large bowl or baking dish, combine grated onion with juice, most of the bloomed saffron (reserve 2 tbsp), lemon juice, olive oil, garlic, dried herbs (if using), salt, and pepper. Mix well.
Make the marinade
Grate the onions and collect with all juice. In a large bowl or baking dish, combine grated onion with juice, most of the bloomed saffron (reserve 2 tbsp), lemon juice, olive oil, garlic, dried herbs (if using), salt, and pepper. Mix well.
Marinate the chops
Add lamb chops to the marinade, turning to coat each piece thoroughly. Arrange in a single layer if possible, or stack with marinade between layers. Cover tightly and refrigerate for at least 4 hours, preferably overnight. Turn the chops once or twice during marinating.
Critical Step
Marinating allows the saffron and aromatics to penetrate the meat while the acid and onion enzymes tenderize it. Longer marinating (8-12 hours) produces noticeably more tender, flavorful results.
Marinate the chops
Add lamb chops to the marinade, turning to coat each piece thoroughly. Arrange in a single layer if possible, or stack with marinade between layers. Cover tightly and refrigerate for at least 4 hours, preferably overnight. Turn the chops once or twice during marinating.
Critical Step
Marinating allows the saffron and aromatics to penetrate the meat while the acid and onion enzymes tenderize it. Longer marinating (8-12 hours) produces noticeably more tender, flavorful results.
Prepare saffron butter
Melt the butter and mix with the reserved 2 tbsp saffron water. Keep warm for basting.
Prepare saffron butter
Melt the butter and mix with the reserved 2 tbsp saffron water. Keep warm for basting.
Bring chops to room temperature
Remove chops from refrigerator 30-45 minutes before grilling. Allowing them to come to room temperature ensures more even cooking. Remove from marinade and let excess drip off.
Critical Step
Cold meat placed on a hot grill will cook unevenly—the outside overcooks while the center stays cold. Room temperature meat cooks evenly.
Bring chops to room temperature
Remove chops from refrigerator 30-45 minutes before grilling. Allowing them to come to room temperature ensures more even cooking. Remove from marinade and let excess drip off.
Critical Step
Cold meat placed on a hot grill will cook unevenly—the outside overcooks while the center stays cold. Room temperature meat cooks evenly.
Prepare the grill
Light a charcoal grill and let coals burn until covered with white ash, about 30 minutes. Spread coals in an even layer with a hot zone and a medium zone. The hot zone should be very hot for initial searing. Oil the grate well.
Prepare the grill
Light a charcoal grill and let coals burn until covered with white ash, about 30 minutes. Spread coals in an even layer with a hot zone and a medium zone. The hot zone should be very hot for initial searing. Oil the grate well.
Thread the skewers (optional)
If using skewers, thread 2-3 chops onto each long metal skewer, piercing through the meaty portion parallel to the bone. Alternatively, grill the chops directly on the grate without skewers—both methods are traditional.
Thread the skewers (optional)
If using skewers, thread 2-3 chops onto each long metal skewer, piercing through the meaty portion parallel to the bone. Alternatively, grill the chops directly on the grate without skewers—both methods are traditional.
Sear the chops
Place chops on the hot zone of the grill. Sear for 2-3 minutes without moving until a deep char develops and the chops release from the grate. Flip and sear the other side for 2-3 minutes. The goal is a dark, caramelized crust.
Critical Step
High-heat searing creates the Maillard reaction—the caramelized crust that defines great grilled lamb. Don't move the chops until they release naturally.
Common Mistakes
- •Moving chops too soon (tears the crust)
- •Grill not hot enough (no char, gray meat)
- •Pressing down on chops (squeezes out juices)
Sear the chops
Place chops on the hot zone of the grill. Sear for 2-3 minutes without moving until a deep char develops and the chops release from the grate. Flip and sear the other side for 2-3 minutes. The goal is a dark, caramelized crust.
Critical Step
High-heat searing creates the Maillard reaction—the caramelized crust that defines great grilled lamb. Don't move the chops until they release naturally.
Common Mistakes
- •Moving chops too soon (tears the crust)
- •Grill not hot enough (no char, gray meat)
- •Pressing down on chops (squeezes out juices)
Finish cooking
Move chops to the medium heat zone. Continue cooking for 3-5 more minutes, flipping occasionally, until cooked to desired doneness. For medium-rare (recommended): internal temperature of 57°C/135°F. For medium: 63°C/145°F. The meat should still be slightly pink in the center.
Critical Step
Finishing over medium heat allows the interior to cook through without burning the exterior. Lamb is best at medium-rare to medium—overcooking makes it tough and gamey.
Common Mistakes
- •Overcooking (tough, dry, gamey flavor)
- •Not checking doneness (inconsistent results)
- •Cooking entirely over high heat (burnt outside, raw inside)
Finish cooking
Move chops to the medium heat zone. Continue cooking for 3-5 more minutes, flipping occasionally, until cooked to desired doneness. For medium-rare (recommended): internal temperature of 57°C/135°F. For medium: 63°C/145°F. The meat should still be slightly pink in the center.
Critical Step
Finishing over medium heat allows the interior to cook through without burning the exterior. Lamb is best at medium-rare to medium—overcooking makes it tough and gamey.
Common Mistakes
- •Overcooking (tough, dry, gamey flavor)
- •Not checking doneness (inconsistent results)
- •Cooking entirely over high heat (burnt outside, raw inside)
Baste with saffron butter
During the last minute of cooking, brush the chops generously with saffron butter on both sides. Allow the butter to sizzle and create a golden glaze.
Baste with saffron butter
During the last minute of cooking, brush the chops generously with saffron butter on both sides. Allow the butter to sizzle and create a golden glaze.
Grill the tomatoes
Place whole tomatoes on a cooler part of the grill. Cook for 5-6 minutes, turning occasionally, until charred on all sides and softened. Season with salt.
Grill the tomatoes
Place whole tomatoes on a cooler part of the grill. Cook for 5-6 minutes, turning occasionally, until charred on all sides and softened. Season with salt.
Rest the chops
Remove chops from grill and place on a cutting board or warm platter. Tent loosely with foil and let rest for 5 minutes. This is essential for redistributing the juices.
Critical Step
Resting allows the juices, which have been pushed to the center by heat, to redistribute throughout the meat. Cutting immediately causes juices to run out, leaving dry meat.
Rest the chops
Remove chops from grill and place on a cutting board or warm platter. Tent loosely with foil and let rest for 5 minutes. This is essential for redistributing the juices.
Critical Step
Resting allows the juices, which have been pushed to the center by heat, to redistribute throughout the meat. Cutting immediately causes juices to run out, leaving dry meat.
Serve
Arrange chops on a large platter, bones pointing upward for dramatic presentation. Drizzle with any remaining saffron butter and accumulated resting juices. Sprinkle generously with sumac. Surround with grilled tomatoes, raw onion slices topped with sumac, lemon wedges, and fresh parsley. Serve immediately with saffron rice and lavash bread.
Serve
Arrange chops on a large platter, bones pointing upward for dramatic presentation. Drizzle with any remaining saffron butter and accumulated resting juices. Sprinkle generously with sumac. Surround with grilled tomatoes, raw onion slices topped with sumac, lemon wedges, and fresh parsley. Serve immediately with saffron rice and lavash bread.
Resting Required
5 min - Essential for redistributing juices; cutting too early results in dry meat
