Persian Herb-Crusted Lamb Chops with Saffron Rice Pilaf and Cucumber Yogurt Sauce

Allergens

Contains no common allergens unless specified.

Ingredients

• 4 lamb loin chops (1
• inch thick) 2 cups basmati rice 1/4 cup saffron threads 1 large onion, finely chopped 1/2 cup chopped fresh parsley 1/2 cup chopped fresh mint 3 cups water or chicken broth Salt and pepper, to taste 1 cucumber, diced 2 cups Greek yogurt 1 clove garlic, minced Fresh lemon juice, to taste Olive oil

Instructions

1. In a small bowl, soak saffron threads in 1/4 cup of warm water for 5 minutes.
2. Preheat oven to 375°F (190°C).
3. Season lamb chops with salt and pepper, then press the herb mixture onto both sides.
4. In a large skillet, heat olive oil over medium high heat, sear the lamb chops for 2 minutes per side, then transfer to an oven safe dish and bake for 10 12 minutes until cooked through.
5. Rinse basmati rice under cold water, then drain. In a large pot, sauté onion until translucent, add rice, and toast for 3 minutes. Stir in the soaked saffron with its liquid, water or broth, and a pinch of salt. Bring to a boil, cover, and simmer for 15 minutes, then let stand covered for 10 minutes.
6. In a blender, puree cucumber, yogurt, garlic, and lemon juice until smooth, then season with salt and pepper.
7. Serve lamb chops over saffron rice, drizzle with cucumber yogurt sauce, and garnish with fresh herbs.

Chef’s Insight

The combination of tender lamb, fragrant saffron rice, and cooling yogurt sauce creates an unforgettable dining experience.

Notes

For a vegetarian option, replace lamb chops with marinated and grilled portobello mushrooms.