Panko Crusted Ginger Lamb Chops With Mint Labneh

My daughter will eat or at least attempt to eat anything that can be held in hands and has some crunch to it. Because potato chips (ahem) are not an option I'm always looking to turn regular recipes into finger foods and add some crunch to it. 

These chops, that Ammi makes with ginger and then pan fries them until well done sprinkling water as it dries to keep it moist and juicy has been a family favourite for years but I think the crispy panko makes it even better. 

Mint, ginger and lamb are a fabulous trio, so the mint labneh is a must here. It cuts the spiciness and adds a fresh dimension. Greek yogurt would work well, but if you have time let the yogurt drain in the fridge overnight to get creamy tart labneh. Ginger is a natural meat tenderiser so you don't have to cook the lamb chops for too long, else they get tough. 

Pair the chops with a salad that has something sweet to it, like pomegranate or sweet cherry tomatoes. 

Panko Crusted Ginger Lamb Chops With Mint Labneh

Ingredients 

250 g lamb chops, four

30g ginger, grind to paste, keeping 1 tsp separate

1/2 tsp red chilli powder

1 tsp cumin powder

1/8 tsp turmeric powder

Salt to taste

For the crust

1/3 cup panko crumbs

1 tsp ginger paste, reserved from above

Salt and pepper to taste

Oil for frying (around 4 tbsp)

Method

Marinate the chops in ginger overnight or for at least 4 hours. 

Rub the spices on the chops and leave for half and hour.

Heat oil in a frying pan. 

Press the panko crumbs into the chops on both sides and place in the pan. Cook for 2 minutes on one side, drizzle some oil on the other and flip. Cook for another 2 minutes. 

Serve immediately. 

For the labneh

125 g labneh

1 clove garlic, crushed

Salt and pepper to taste

handful of mint

1 tbsp extra virgin olive oil

Whip the labneh with the mint and garlic. Add salt and pepper. Drizzle oil.