Rose Petal Lamb Chops

The first time I made these I thought surely all this rose malarkey is just for show, but hell no this marinade is 👌🏻⁣. The recipe is from Sabrina Ghayour’s wonderful book; Persiana.

Serves 4:⁣
✔️ 800g lamb chops ⁣
✔️ 6 tbsp olive oil ⁣
✔️ 5 tbsp dried edible rose petals, finely ground⁣
✔️ 1 heaped tsp turmeric⁣
✔️ 3 tsp ground cumin ⁣
✔️ 3 tsp cumin seeds⁣
✔️ 1 tsp ground cinnamon ⁣
✔️ 2 heaped tsp sea salt flakes⁣
✔️ 3 fat garlic cloves, thinly sliced ⁣
✔️ 2 tsp rose water ⁣

For the chilli and herb dressing:⁣
✔️ 1 large chilli, deseeded and finely chopped ⁣
✔️ 20g packet of coriander, leaves picked and finely chopped ⁣
✔️ 2 tsp dried mint ⁣
✔️ juice of 1/2 a lime ⁣
✔️ 8 tbsp olive oil⁣
✔️ sea salt and freshly ground black pepper ⁣

Add all the ingredients to a large bowl with the lamb chops, mix well and leave to marinate in the fridge for atleast 1 hour. ⁣

When ready, pre heat the oven to the highest temperature and line an oven tray with a baking sheet. Once the oven is hot, place the lamb chops on top of the baking sheet and roast for 20-22 minutes (but do check). ⁣

While the lamb is cooking, combine all the ingredients for the drizzle and mix well. ⁣

Remove the lamb from the oven and dot generously with the drizzle and serve immediately.

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