Grilled Spiced Lamb Chops with Saffron Vegetables and Red Bell Pepper Sauce |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
|
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 |
Directions:
1. For lamb: 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.
2. For vegetables: 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.
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.
4. Divide grilled lamb chops among 6 plates. Serve with saffron vegetables and Red Bell Pepper Sauce.
|
|