INGREDIENTS [Rack of Lamb]

8 lamb chops, trimmed and seasoned with salt, pepper and fresh rosemary to taste

2 Tbl. oil for searing

INGREDIENTS [Meatballs]

2 lb. ground beef, lamb or veal

3 eggs

1 cup cooked yellow split peas

1 cup cooked basmati rice

1 medium onion, peeled and grated

1 tsp. saffron dissolved in 1⁄2 c. hot water

1⁄2 cup rice flour or regular flour

1 cup chopped garlic chives

1⁄4 cup chopped fresh dill

1⁄4 cup chopped fresh savory

1⁄4 cup chopped fresh tarragon

1⁄4 cup chopped fresh basil

1⁄4 cup chopped fresh mint

1 cup chopped Italian parsley

1 tsp. turmeric

1 tsp. cumin

1⁄2 tsp. cinnamon

Juice of 1 lime

Broth

4/3 cup diced carrots

4/3 cup diced celery

4/3 cup diced onion

2 Tbl. olive oil

16 cup chicken or beef broth

2 Tbl. tomato paste

2 Tbl.turmeric

Pinch of saffron

10 preserved limes (crushed) or substitute with juice of 10 limes

6 bay leaves

salt and pepper to taste

1⁄2 cup chopped fresh parsley

METHOD [Lamb Chops]

Season chops to taste with salt, pepper and chopped fresh rosemary. Heat 1 Tbl. oil in a large sauté pan on medium high heat.  Place chops one by one in hot oil for about one minute per side or until seared and caramelized on all sides. Add more oil as necessary. Remove and set aside.

METHOD [Broth]

In a 2-gallon pot, heat olive oil and add carrot, celery and onion. Sauté until tender, about 10 minutes at medium heat.  Add the broth and the rest of the ingredients but reserve juice of one lime for later.  Bring broth to a boil. Reduce to a simmer for 10 minutes. Reserve.

METHOD [Meatballs]

Mix all ingredients together and knead for 10 minutes then place in a large bowl and cover with Saran Wrap and refrigerate overnight.  Otherwise, at least 3 hours of refrigeration is needed.

ASSEMBLY

Remove the bowl from the refrigerator.  Split the mixture into four parts and make four balls. Make a hole in each ball large enough for 2 lamb chops in each one. Seal the ball around each pair of chops so that the bones extend outside of the ball. Transfer broth into a 6 gallon pot and bring to a simmer.  Add juice of one lime.  Gently place meatballs in the hot broth. Stabilize balls with lamb bones facing up and out of the broth. Cook on a very low flame for about an hour.  

It is quite dramatic to present the meatballs tableside and carve and serve at the table.  To do so, place the meatballs on a large warmed platter lined with parsley sprigs. Bring the broth, in a tureen, to the table.  Slice each meatball in half with a serrated knife.  Place round side up in a 12-inch plate.  Ladle a cup and a half of broth over each half and sprinkle with a spoon of chopped parsley.  Same procedure can be done in the kitchen without tableside presentation.

*This extra large meatball is a popular celebratory Iranian dish.