In writing, you must kill all your darlings.
~William Faulkner

Over the past few years, this site has become some form of writing, albeit ramblings or recipes. That medium allows me to fictionally, even idiomatically, lead those beloved, downy lambs to slaughter.

To do so, first ascertain a venue and gather the tools of the trade. Create a block and tackle from an overhead beam or improvise some sort of frame from scaffold poles. Then, garner a gambrel (an a-frame for hanging carcasses), meat hooks, a sharp 6″ blade, a small hook-shaped knife, a butcher’s saw, and a shotgun. Later comes separation, the act, hoisting the carcass, skinning, evisceration and butchery. The bloody details, angles, etc., are purposely spared, so precise imagination must suffice.

In the end, at the juncture of animal and human worlds, emerge blessed lamb chops. Numinous provender for us omnivores.

GRILLED LAMB CHOPS WITH YOGURT & SAFFRON

Lamb marinade:

1 t saffron threads
2 T warm water

2 C plain whole milk Greek yogurt
1/2 C fresh lemon juice
1 medium yellow onion, peeled and finely chopped
8 plump, fresh garlic cloves, peeled and finely chopped
2 T fresh black peppercorns
2 t orange zest
2 t honey

8 rib lamb chops, doubled (each 2″ thick)

Saffron baste:

1/2 t saffron threads
1 1/2 T warm chicken stock

3 T unsalted butter
3 T fresh lemon juice

Salt and freshly ground black pepper

Chutneys (optional)

Prepare the marinade. Place the saffron in a large, deep glass bowl and grind to a fine powder with a mortar and pestle. Add warm water, stir, and let stand for 10 minutes.

Then, add the yogurt, lemon juice, onion, garlic, peppercorns, orange zest and honey to the dissolved saffron and mix well. Pour over and marinate the lamb chops in a large heavy plastic bag and allow to rest, turning occasionally, in the fridge overnight.

Preheat the grill to medium high. As a reminder, hold an open hand about three inches above the hot grate with the coals already spread and count how long you can keep it there before the pain demands retraction. Two (2) to three (3) seconds = medium high.

Meanwhile, prepare the saffron basting sauce. Place the saffron in a small, heavy saucepan. Add warm stock, stir, and let stand for 10 minutes. Add the butter and lemon juice to the dissolved saffron and stir over low heat until the butter is melted and the mixture is blended and heated through. Remove from heat and set aside.

Remove the chops from the marinade, bring to room temperature on a cutting board, and season with salt and pepper. Arrange the lamb chops on the hot barbeque grate and then grill, turning once, until cooked to your liking (about 5-6 minutes per side for medium rare). Cooking time will vary depending on the thickness of the lamb chops and the heat of the grill. Brush the chops a couple of times as they cook with the saffron basting sauce.

Allow to rest for at least 5 minutes on the cutting board, then transfer the chops to plates and serve promptly, preferably with dollops of differing chutneys to the side.