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.
Rose Petal Lamb Chops
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