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ONION WATER LAMB CHOPS 8 loin lamb chops (each 4 to 5 ounces and 1 ½ inch thick) In a small bowl add the saffron and hot water, let sit for 2 ½ minutes. |
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In a blender mix half of the onions and leak, then add remaining onions and leak and mix. Strain in to bowl. Strain the saffron also into bowl. Add turmeric, garlic salt, celery salt and mix
Add marinade and lamb into a resealable bag and add jalapeno pepper.
Refrigerate for
2 ½ hours.
Preheat bbq to high heat.
Remove lamb from marinade and place onto oiled grill. Season with salt and pepper.
5 minutes per side.
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