Lamb Chops at Tayyabs

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Like many people, I have issues with lamb chops. The main thing is that I’m one of those people who thinks that lamb chops have as much meat along the bone as in the small, obvious triangle that the other faction believes to be the only edible part of the cut. Yes, that means that I’m one of those people who picks up a chop in their fingers and chews the tasty, fatty, juicy tidbits straight from the skeleton. This makes me a) disgusting to that half of the world’s diners who are overly obsessed with table manners and b) among those who find lamb chops super-fiddly and thus tend to steer away from them.

“In a universe divided into lamb chop factions, these just may be the ones to make me switch sides”

But, in a universe divided into lamb chop factions, I think these just may be the ones to make me switch sides!

They are encrusted with cracked spices on the outside, giving them a crunch before you reach tender, luscious meat. The aforementioned triangle is lamby, but without the gamey, over-obvious flavour that sheep sometimes has which can set it apart from other meats, demanding it takes the centre of attention and making, to my mind, one lamb dish often taste like any other. It has taken on a rich, hot, south-Asian spiciness which, I admit, I couldn’t imagine when hearing one should head to an Indian cafe/restaurant for chops.

And across the bone was the melting, oozing, fatty bonus, that no doubt half the world misses, and boy are they missing out. It has practically the consistency of St John’s’ bone marrow, and the same rich dripping flavour.

I can’t give a review of a dish at Tayyabs without mentioning the unique setting. Absolutely bustling, even on a Wednesday night, there is a queue of maybe a hundred, for a vast restaurant on two floors that must feed a thousand covers a night. We are lucky enough to have a booking, which I’d advise. But even with such a huge domain, the food was still brought within a handful of minutes. It must be a really well-oiled machine, both front of house and in the kitchen.

The rest of the dishes were spot on, with (very) spicy curries, excellent breads and the standard rice offer. But I definitely wouldn’t miss out on a starter of chops next time I’m here.

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