Onion Water Lamb Chops

Yield: 4 Servings

Ingredients

• 8 loin lamb chops (each 4 to 5 ounces and 1 ½ inch thick)
• 1/3 teaspoon saffron threads (1.5ml)
• 1 tablespoon hot water (15ml)
• 2lb onions, chopped
• 1 teaspoon ground turmeric (5ml)
• 2 teaspoons celery salt (10ml)
• 1 tablespoon garlic salt (15ml)
• 2 leeks, chop white part only
• 1 jalapeno, chopped

Directions

1. In a small bowl add the saffron and hot water, let sit for 2 ½ minutes to steep.
2. In a blender mix half of the onions and half the leeks. Blitz. Once they have started to come together add remaining onions and leak and blend. Strain this mixture into a bowl. Strain the saffron also into the bowl as well. Add turmeric, garlic salt, celery salt and stir it all together.
3. Place the lamb chops into a sealable plastic bag. Pour marinade over the lamb. Add jalapeno pepper. Refrigerate for 2 ½ hours.
4. Preheat bbq to high heat.
5. Remove lamb from marinade and place onto oiled grill. Season the chops with salt and pepper and keep some water handy in case of flare ups on the grill. Barbecue the chops for approximately 5 minutes per side.