• 12-15 chops from young lamb (not too fatty) -serves 6-
  • Salt & freshly ground pepper

For the marinade

  • 2 springs fresh rosemary
  • 1 lemon
  • 180 ml olive oil
  • 2 cloves garlic, chopped
  • 1 envelope powdered saffron
  • red pepper (optional)


  1. Strip the leaves from the rosemary and chop them. Grate the rind from the lemon.
  2. In a large dish, mix the olive oil with the rosemary, lemon rind, garlic and saffron. Lay the lamb chops in the marinade, coating the exposed surfaces with it. Leave in the refrigerator for 1 hour then turn the chops over and leave for another hour.Remove them from the refrigerator and allow to return to room temperature before cooking.
  3. Light the barbecue, place the grill to heat over the flames and when you have nice hot  embers, lay the chops on it. Cook for 3-5 minutes then turn them over and cook for 3-5 minutes on the other side.
  4. Season and serve immediately.