Grilled Lamb Rack Chop Recipe
Pomegranate Shashlyk Marinade, Saffron Basmati Rice
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Ingredients
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For the Grilled Lamb Rack Chop
For the Saffron Basmati Rice
Method
Marinating the Lamb
- 1
- 2
Marinate the Lamb
Place the lamb rack chops in the marinade, ensuring they are well-coated. Cover and refrigerate for at least 1 hour, preferably overnight.
Cooking the Saffron Basmati Rice
- 3
Prepare the Rice
Rinse the basmati rice under cold water until the water runs clear. This helps to remove excess starch.
- 4
Cook the Rice
In a saucepan, bring 2 cups of water to a boil. Add the rinsed rice, saffron threads, and salt. Stir gently, then reduce the heat to low, cover, and simmer for about 15 minutes or until the rice is tender and water is absorbed.
- 5
Grilling the Lamb
- 6
Preheat the Grill
Preheat your grill to medium-high heat.
- 7
Grill the Lamb Chops
Remove the lamb from the marinade and discard the marinade. Place the lamb rack chops on the grill and cook for about 3-4 minutes on each side for medium-rare, or until desired doneness is achieved.
- 8
Rest the Lamb
Let the grilled lamb chops rest for 5 minutes before serving to retain their juices.