Recipe for Grilled Spiced Lamb, Saffron Vegetables, Red Pepper Sauce 
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Yield:
6
Ingredients:
Amount Ingredient
LAMB ----------------
1/2 cup plain whole-milk yogurt
6 tbl olive oil
6 tbl fresh lemon juice
1 tbl ground cardamom
1 tbl ground cumin
1/2 tsp cayenne pepper
3 x racks lamb - (1 1/2 lbs ea) fat trimmed, and
cut into individual chops
----------------- VEGETABLES ----------------
2 tbl butter - (1/4 stick)
2 tbl olive oil
4 lrg shallots peeled, sliced thin
2 lrg leeks, white and pale green parts only thinly sliced
3/4 tsp saffrom threads
1/2 tsp turmeric
1/2 cup water
2 lrg turnips peeled, and
cut into 1" pieces
2 lrg carrots peeled, and
cut into 1" pieces
2 lrg rutabagas peeled, and
cut into 1" pieces
Salt to taste
Freshly-ground black pepper to taste
Instructions:
Instructions: For lamb: Whisk first 6 ingredients in medium bowl. Place chops on large rimmed baking sheet. Pour marinade over, turning to coat. Cover and refrigerate at least 1 hour and up to 3 hours.

For vegetables: Melt butter with oil in heavy large skillet over medium heat. Add shallots, leeks, saffron, and turmeric; saute 5 minutes. Add 1 1/2 cups water, turnips, carrots, and rutabagas. Cover and simmer until vegetables are tender, stirring occasionally, about 25 minutes. Season generously with salt and pepper.

Meanwhile, prepare barbecue (medium heat). Brush grill with oil. Remove lamb from marinade, scraping off some of excess marinade. Sprinkle lamb with salt and pepper. Grill to desired doneness, about 3 minutes per side for medium-rare.

Divide grilled lamb chops among 6 plates. Serve with saffrom vegetables and Red Bell Pepper Sauce.

This recipe yields 6 servings.

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