Bahraini Lamb Chops

Lamb is the most preferred meat in Bahraini cuisine, and the rib chops are one of the most prized and loved cuts. Bagal is a local herb traditionally used for meat. With a flavour similar in many ways to a garlic chive, but far richer, I found it to be a great contrast to the slightly gamey flavour of the lamb chops. Very simple to prepare, this is a delightfully simple, yet different way to prepare this cut!

Serves: 1

45 mins

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Ingredients

16 pcs lamb chops, cut and trimmed
320g breadcrumbs, plain
2g chili flakes (optional)
2 tbs English mustard
25ml olive oil
Salt to taste
Pepper to taste

Steps

Season the lamb chops with the mustard, rubbing it on generously and marinate for at least 30 minutes. Place the bagal, garlic and chili flakes in a food processor and add the olive oil. Process until it's finely chopped. In a bowl, add the herb mixture to the breadcrumbs, as well as a pinch of sea salt and black pepper, and then mix well; the breadcrumbs should have a tint of green.
Place the chops into the breadcrumb mixture and toss well to coat, pat down to make sure the breadcrumbs stick to the meat. The mustard should help in doing so. Place your coated chops in a baking tray, cover them with plastic wrap and chill them for at least 30 minutes, as it helps to create a crisper crust.
You can now decide if you want to pan-fry them on a non-stick coated skillet, or place the baking tray in a 200C pre-heated oven. You can even grill them on a BBQ for 8 minutes for a medium (pink inside), or 12 minutes for a well-done finish.

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