Saffron lamb rib chops

Serves 4


  • 1.5 kg lamb rib chops
  • 600 g mushrooms
  • 1 g saffron filaments
  • 1 small sprig rosemary
  • 3 cloves garlic
  • 1⁄2 onion
  • 1⁄2 glass dry white wine
  • Extra virgin olive oil
  • Chili pepper and salt
  • Vegetable stock

Brown lamb rib chops in oil with onion, garlic, chili and the sprig of rosemary, then add salt.

Drizzle white wine over the top.

Once it has evaporated, continue to cook while adding the vegetable stock and the saffron filaments.

In a separate pan, fry mushrooms in oil with the garlic, chili and parsley.
Serve over the lamb rib chops and decorate with a few saffron filaments.
Serve and enjoy!



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