The Delicious Crescent

Pre-Preparation
1 Using a mortar and pestle, grind the saffron threads with a pinch of salt until powdered. Dissolve this in hot water and soak for 15 to 20 minutes.
2 Trim any excess fat from the lamb chops. Using a meat mallet, lightly pound the thicker portions of the meat to help tenderize the meat.
3 In a large bowl, combine the marinade ingredients — 1½ tablespoons saffron water, grated onion, grated garlic, yogurt, lemon juice, olive oil, salt and pepper. Add the lamb chops, toss to coat well and marinate for at least 12 hours in the refrigerator.
4 Leave the lamb out for about 15 minutes at room temperature, prior to grilling.
Ready The Grill
1 Preheat the charcoal grill about 30 minutes before grilling. We recommend using hardwood charcoal and not briquettes for perfect flavor. The grill is ready when the flame has subsided, coals glow uniformly and covered with some ash.

Tip: A small fan or hair dryer may be useful. Check this tutorial for more about charcoal grilling.
2 Alternatively, grill lamb chops using nicely oiled grates on gas grill at medium heat, for 7-10 minutes. See note for oven baking option.
Prepare Meat and Arrange on Grill
1 Meanwhile, thread the lamb chops on ½ inch wide metal skewers making sure to pass the skewer through the thick portion of the meat. You will need to rest the bones on a separate skewer while placing it on the grill.
2 Thread the vegetables as well on additional skewers. (if using wooden or bamboo skewers, soak them in water at least 30 minutes before using).
3 Arrange the skewers spacing them apart, directly over the grill without the grate, about 4 inches above the glowing coals, making sure to use another skewer to support the bones. Tip: Alternatively you can place the lamb chops directly on a grate, without threading on the skewers.
4 Place the vegetable skewers together on one side of the grill.
Grilling
1 To make the basting mixture, combine olive oil, saffron water, lemon juice, salt and pepper.
2 Grill the chops for 4 to 5 minutes on each side, flipping them a few times, until the meat is nicely seared on the outside but pink and juicy on the inside. Baste all skewers with basting mixture while grilling and at the end.
3 Avoid cooking the lamb chops too close to the heat source or they will burn on the outside and remain uncooked inside. Do not cook at very low heat and for too long, otherwise they will become dry and overcooked.
4 Serve the grilled lamb chops and vegetables with lavash, rice, pickles and sumac on the side.