Lamb chops with Katte Rice
Tender, aromatic, and grilled to perfection — this lamb chop dish (Persian Shishlik) is marinated in yogurt, onions, and spices, then fire-grilled and served with buttery Katte rice. A weekend family favorite that brings culture and comfort to your table.
Ingredients
For the Lamb Marinade:
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800g lamb rib chops (8 pieces)
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1 large onion, finely chopped
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1 tsp freshly ground black pepper
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1 tsp sea salt
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Saffron (optional)
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½ glass plain yogurt (approx. 100ml)
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1 tbsp olive oil
For Katte Rice (Persian-style steamed rice):
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1½ cups basmati or Iranian rice
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1 tbsp salt
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2 tbsp butter (or oil)
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2½ cups water
Instructions
1. Prep the Lamb:
Trim excess fat from lamb chops. Pat dry with paper towels.
2. Marinate:
Place lamb in a bowl. Add chopped onion, black pepper, salt, yogurt, and olive oil. Mix and massage well. Cover and refrigerate for at least 4 hours, preferably overnight.
3. Grill:
Heat a grill or BBQ to medium-high. Remove lamb from marinade, letting excess drip off. Grill for 3–4 minutes per side until golden, charred, and juicy. Rest for 2 minutes before serving.
4. Prepare the Katte Rice:
Rinse the rice until the water runs clear. In a pot, bring water to boil with salt. Add rice and butter, reduce heat to low, cover tightly, and cook for 15–20 minutes until fluffy and fragrant.
5. Serve:
Plate the rice and top with grilled lamb chops. Optionally garnish with grilled tomatoes or sumac.
Nutrition (per serving)
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Calories: ~590
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Protein: 47g
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Fat: 28g
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Carbs: 35g
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Fiber: 2g
YUNEXA Wellness Tip
This dish combines high-quality protein with probiotics (from yogurt) and slow-burning carbs — ideal for muscle repair, gut support, and long-lasting energy after weekend activities or workouts.
