Persian Lamb Steak, in Yogurt-saffron Marinade with Tabbouleh

Especially on hot summer days, this recipe, handed down by the ancient Persians, gives you back strength and strength, creates a sensational culinary delight thanks to its contrasts from the fresh essences of summer herbs and yoghurt together with the divine roasted aromas of the fat crust and the unique taste of the lambs Very first goodness, friends & family will enjoy the taste and grill fun when the fiery flames play around the sizzling meat! The Persian lamb steaks were one of my first dishes, which I served in the BBQLounge! But now finally to work: -> -> -> -> -> -> -> -> -> -> -> -> Take: - a good Arabic natural yoghurt-> the higher percentage, the better - the yoghurt completely in put a very large marinade bowl - let the saffron soak for a few minutes in a bowl with lukewarm water, this will allow it to develop its wonderful aroma and its wonderful color - meanwhile chop the onion, garlic, chilli peppers and add them to the yoghurt Peel the orange, add a few pieces to the yoghurt -> this gives enough oil for the marinade - press the juice of a fresh lemon, filter off the stones and add the juice to the marinade - now add the softened saffron. A wonderful play of colors begins! - Place the lamb steaks in the yogurt-saffron marinade and cover completely! - pluck the coriander stalks in any size and add them. The trick is to let the lamb steaks soak in the yoghurt-saffron marinade in the refrigerator for 48 - 72 hours - that makes it really crumbly and it becomes almost on your tongue disintegrate. The marinade time is of course up to you - I got it wonderfully fresh and crumbly from the fridge after 5 days.

The best way to prepare the tabboulé salad 1 day before grilling the steaks: There are no limits to creativity when it comes to herbs, you can use the classic parsley instead of coriander, mint, basil ... you can also use the bulgur instead Take couscous. - soak the durum wheat groats in almost twice the amount of water with a little salt and the juice of a lemon -> soaking can take a few hours -> the bulgur is ready when ALL the water is soaked AND the groats are soft - coarsely dice the sweet tomatoes and the Chop the tart coriander and add to the bulgur - add olive oil, salt, pepper, stir, cover and leave to stand in the refrigerator overnight!

The rest is as simple as the old Persians used to make the lamb steak soft under the saddle: - Prepare the grill for direct heat - Heat the grill to 300 - 350 ° C - If necessary, stick a couple of whole sweet tomatoes and large onions on skewers -> since they take longer than the meat, hang them over the fire first - first briefly directly for the toasted aromas and then cook indirectly until the lamb steaks are ready too! - Grill the lamb steaks directly - each side for about 2 - 2.5 minutes (this varies depending on the thickness of the steaks, of course) so that it is cross on the outside and still juicy pink on the inside A little trick for the lambs just before the end: - after turning As a finish, brush the upper side of the steaks with a hot mop made of melted butter, the juice of a freshly squeezed lemon & soaked saffron, the flames will go up and give the fat edge of the lamb steaks an unmistakable, crunchy taste - this in combination with that of the yoghurt grinded meat will make your meal an unforgettable experience and your guests will be delighted by the taste explosions of the opposites of the Orient on their tongues and palates!

Now just arrange everything with joy and style, add a few fresh mint stalks, serve and enjoy!