Tray-baked rose petal lamb chops with chilli and herbs from Persiana: Recipes from the Middle East & Beyond (page 125) by Sabrina Ghayour

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Notes about this recipe

  • EmmaJaneDay on April 17, 2022

    Very delicious. Either my chops were thin, or my oven hot, but only took 10 mins. Served with mashed potato, with the pan juices drizzled on top, and Alison Roman’s steamed broccoli. Made for a very satisfying meal. Will definitely make this again.

  • Shelmar on March 24, 2022

    Excellent marinade. Reduce very good drizzle by half, to a downpour instead of a washout. Fabulous Featherblade chops.

  • joneshayley on May 02, 2019

    The rose is very mild, but adds another dimension to this. The chops are heady and fragrant, juicy and delicious. Served with a cous cous salad and the suggested herb chilli oil. Delicious

  • okcook on March 04, 2016

    This was very nice. Loads of different flavours that we have not had before with the rose petals. One could cook this on the grill as well as in the oven. We used some tender lamb leg pieces instead of the chops. Works a treat. Will make this again.

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