TRAY BAKED ROSE PETAL LAMB CHOPS WITH CHILLI AND HERBS

 

Spring is in the air, so why not go the Lamb route, and I  make no apologies for yet again calling on Sabrina Ghayour.  This is the kind of food I want to eat all the time.  It is easy and the results are truly spectacular.  This is a veritable meat feast and  of course, you can use any spices you like, although salt is essential to bring out the flavour, so don’t forget to use an adequate amount.

Serves 4

Ingredients 

 

800g lamb chops or loin

6 tablespoon olive oil

5 tablespoon dried edible rose petals, finely ground in a spice grinder

1 heaped teaspoon turmeric

3 teaspoon ground cumin

3 teaspoon cumin seeds

1 teaspoon ground cinnamon

2 heaped teaspoon crushed sea salt

3 fat garlic cloves, thinly sliced

2 tablespoon rose water

 

For the Herb & Chilli Drizzle

1 large red chilli, deseeded & finely chopped

1 x 20g pkt of coriander, leaves picked & finely chopped

2 teaspoon dried mint

Juice of ½ lime

8 tablespoon olive oil

Sea salt & freshly ground black pepper

 

Method

Put your lamb chops into a large bowl, then add the oil, ground rose petals, spices, sea salt, garlic & rosewater & mix them into the lamb chops well, ensuring they coat the meat evenly.

Cover with cling film & leave the chops in the refrigerator to marinate for a minimum of 1 hour, to allow the flavours to permeate the meat.   (You can marinate the lamb shops overnight & cook them the next day).

Preheat the oven to the highest temperature possible, on a fan assisted setting if you have one.  Line a large baking sheet with non-stick baking paper.  Lay the lamb chops on the baking sheet with the fat sides up so they crisp up nicely.

Once the oven has been hot for about 20 mins, put in the lamb & roast for 22 minutes, but check after 20 minutes.

While the lamb is cooking, combine all the ingredients for the drizzle in a small bowl & mix well.  Season with sea salt & black pepper according to your preference.

Remove the lamb from the oven & dot generously with the herb & chilli drizzle.  Serve immediately, with steamed basmati rice.

 

Original recipe Sabrina Gahyour Persiania