Fig wasn’t over for our usual Tuesday Who this week as he wasn’t feeling well, and as it was Alberto’s first day back at work after his holiday I decided to cook this interesting looking recipe from Persiana for the two of us. The prospect of edible rose petals was too good to pass up! In preparation I’d managed to pick up some ‘hot pink’ edible rose petals in town on Sunday afternoon. The recipe is tasty, although I can’t say I picked up much flavour from the rose petals, there are plenty of spices to make it interesting. I served it with sweet potato mash and roasted asparagus. Lovely.
Unfortunately the rose petals are almost completely invisible in the finished dish so you can’t see them in the photo. But they are there. Honest! I took a photo of the chops marinating and you can clearly see them there.
500g of lamb chops
6 tablespoons of olive oil
5 tablespoons of edible rose petals, finely ground in a spice grinder (My petals were ‘hot pink’! I used a pestle and mortar to grind them and it was a bit tricky as the leaves were slippery and so it was difficult to get purchase on them. I had to add a little salt to give it something to grind against.)
1 teaspoon of turmeric
3 teaspoons of ground cumin
3 teaspoons of cumin seeds
1 teaspoon of ground cinnamon
2 teaspoons of sea salt
3 garlic cloves, thinly sliced
2 tablespoons of rose water
For the herb and chilli drizzle
1 large red chilli, deseeded and finely chopped
20g of coriander leaves, finely chopped
2 teaspoons of dried mint
Juice of ½ a lime
8 tablespoons of olive oil (this does make quite a lot of ‘drizzle’ – more than I found we needed)
Salt and freshly ground black pepper
In a small bowl, place the 6 tablespoons of olive oil, ground rose petals, spices, sea salt, garlic and rosewater and mix well.
Put the lamb chops in a large dish and pour the oil, spice and rose petal mix over the chops, working it well into the meat.
Cover with cling film and leave in the fridge to marinate for at least an hour.
Preheat the oven to the highest possible temperature. Line a large baking tray with greaseproof paper. Lay the chops on the baking tray, fat side up.
Once the oven had pre-heated for 20 minutes or so pop the lamb in and roast for 20-22 minutes.
Whilst the lamb is cooking combine the ingredients for the drizzle in a small bowl and mix well.
Once the lamb is cooked dot generously with the drizzle and serve.
I served this with sweet potato mash which I made by roasting the sweet potatoes, before scraping the flesh out and mashing it.