Lamb Rib Chops

Name: Lamb Rib Chops (Shishlik-e Shandiz)
Prep time: 20 min
Cook time: 6 min
Total time: 26 min
Yield: Makes 4 servings
Cuisine: Iranian
Ingredients: 2 teaspoons freshly ground black pepper; 2 teaspoons sea salt; 1 cup (240 ml) fresh lime juice; 2 tablespoons orange zest; 1 bulb garlic (10–12 cloves), peeled and crushed; 1 bulb garlic (10–12 cloves), peeled and crushed; 1 large onion, thinly sliced; 24 small single lamb rib chops (French cut); 1 cup (240 g) plain yogurt; ¼ cup (60 ml) olive oil; ½ teaspoon ground saffron threads dissolved in 2 tablespoons rose water; ½ teaspoon ground saffron threads dissolved in 2 tablespoons rose water; 1 teaspoon grape molasses or honey; 1 teaspoon grape molasses or honey; Juice of 2 limes; 2 tablespoons melted butter; ½ teaspoon freshly ground pepper; ½ teaspoon sea salt; 6 thin metal skewers, or bamboo skewers soaked in water for 2 hours; 6 thin metal skewers, or bamboo skewers soaked in water for 2 hours; 1 bunch spring onions; 1 package (12-ounces/345 g) lavash bread; 1 bunch rosemary

Shishlik-e Shandiz

Preparation info

Makes
4
servings

Difficulty
Easy
Ready in
30 min

Appears in

Food of Life

By Najmieh Batmanglij

Published 2011

About

Ingredients

24 small single lamb rib chops (French cut)

Asia
Iran
Main course
Lunch
Southeast Asia

Method

Rinse the lamb rib chops in a colander with cool water and pat dry thoroughly with paper towels.
Prepare the marinade by mixing all of its ingredients in a large, deep, nonreactive container. Rub the rib chops thoroughly on both sides, one at a time, with marinade. Cover and marinate for 2 days (for best results) in the refrigerator. Turn the chops once during