“Toum is a Lebanese condiment similar to aioli but uses garlic to stabilise the sauce rather than egg yolk,” explains ...

Season lamb chops well with salt and freshly ground black pepper and lightly coat in flour. Dip in the eggs and then coat in breadcrumbs. Lay lamb chops in a single layer in the prepared baking ...

Combine buttermilk, mustard, rosemary, garlic, and pepper in large plastic bag. Add lamb, ensuring all chops are coated with marinade, and seal. Chill in refrigerator overnight. Remove lamb from ...