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.
