Thursday, 5 November 2015

Saffron and Lemon baked Lamb Chops

Saffron and Lemon Baked Lamb Chops


 Stews and gravies are just out of the equation for my children.. They agree to have some, if the carb portion consists of rice. So I am always on the verge of trying out new recipes that allow me to deviate from the monotone meal combinations.

I have made lamb a couple of times with tomatoes and onions but the children don't seem to be very keen for it, Achari Gosht is an exception! So this time, I needed to try a different recipe with my lamb chops.It took a lot of guess work before I figured out the right combination of ingredients that would give a great flavour to the chops.

The first ingredient that came to my mind was saffron. I love saffron because it adds a depth of flavour to the whole recipe. It's expensive but a little goes a long way, just a pinch and you take the dish to a whole new level.

I also used lemon juice for the zing and lemon zest to add brightness to the chops. I also added a touch of Pakistan and Morocco flavours with some cumin. I have used raw garlic for its robust flavour, A bit of paprika and pepper to add colour and flavour.

The grill was not working so I had to roast the chops, they were quite tasty, roasting creates a rich flavour and melt in the mouth texture. The children loved the lemon saffron chops but I still managed to make some rice for the kids because I know they like it. I love my children and would do anything for them even if it requires me to  climb a mountain with bad knees:-))

Cooking time: 45-50 mins ☻       Serving: 5☻       Level: Easy ☻      Cuisine: Pakistani ☻


lamb chops12       
garlic cloves minced2
green chili pepper1 tsp
nutmeg powder1/4 tsp
black pepper powder1/2 tsp
cayenne pepper1 tsp
saffronfew strands
lemon zest1 tsp
lemon juice3 tbsp
oil3 tbsp
saltto taste

How To Cook Saffron and Lemon Lamb Chops:

Lay the chops on a tray lined with greased paper, sprinkle with salt and set aside.

Prepare a mixture of spices with oil and lemon juice also add the zest.

Smear the chops with the spice mixture and leave to marinate for 4-5 hours.

Place on a greased baking tray and bake in a preheated oven at 200 degrees C. The saffron and lemon chops are ready when tender and golden brown in colour.


  1. Trying this tonight, but, I don't have the time to marinate. Maybe tomorrow I'll grill them. Waiting.


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