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 ☻

Ingredients:

Ingredients	Quantiy
lamb chops	12
garlic cloves minced	2
green chili pepper	1 tsp
nutmeg powder	1/4 tsp
black pepper powder	1/2 tsp
cayenne pepper	1 tsp
saffron	few strands
lemon zest	1 tsp
lemon juice	3 tbsp
oil	3 tbsp
salt	to 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.