Grilled Lamb Chops Plate (gf) Recipe

Marinate the Lamb

In a bowl, combine olive oil, minced garlic, chopped rosemary, lemon juice, salt, and pepper. Add the lamb chops and coat them well. Let marinate for at least 30 minutes.

Grill the Lamb

Preheat the grill to medium-high heat. Grill the marinated lamb chops for about 4-5 minutes per side or until desired doneness is reached. Remove from grill and let rest.

Cook the Saffron Rice

Rinse the basmati rice under cold water until the water runs clear. In a saucepan, bring 2 cups of water to a boil. Add the saffron threads and salt, then stir in the rice. Cover and simmer on low for 15 minutes or until the rice is cooked and water is absorbed.

Fry the Potatoes

Heat the vegetable oil in a deep fryer or large pot. Fry the cut potatoes until golden and crispy, about 5-6 minutes. Remove and drain on paper towels. Season with salt.

Mix the Salad

In a large bowl, combine mixed greens, cherry tomatoes, and sliced cucumber. In a separate bowl, whisk together olive oil, lemon juice, salt, and pepper. Drizzle the dressing over the salad and toss to combine.

Blend the Sauce

In a blender, combine chopped cilantro, yogurt, minced garlic, lemon juice, and salt. Blend until smooth. Adjust seasoning if necessary.

Serve the Dish

On a plate, serve the grilled lamb chops alongside saffron rice or fries, a portion of EZ salad, and a small bowl of cilantro sauce for dipping.