Herb-crusted Rack of Lamb with Sheep’s Milk Labneh
By OcadoLife
Published on 22 April 2025
“If you’re after a real showstopper for a special lunch, you can’t go wrong with this Herb-crusted Rack of Lamb with Sheep’s Milk Labneh,” says Ayesha Kalaji – chef-patron of Glastonbury restaurant Queen of Cups. “The parsley, dill and pistachio crust is also delicious on fish, such as cod – you can make more than one batch and freeze it in sheets. The zesty, crunchy salad of asparagus, peas and pea shoots is a bright, fresh accompaniment.” Allow an extra 4 hrs chilling time for the labneh.
This recipe was first listed in OcadoLife as gluten free and can be easily adapted to be gluten free. When selecting products or using the add to trolley functionality please always ensure that the ingredients and products you select to purchase are gluten free.
Time and servings
45 minsTotal time
4Servings
25 minsPrep time
20 minsCooking time
Ingredients
- 1 (450g) tub sheep’s milk yoghurt
- 25g flat-leaf parsley, thick stalks discarded
- 25g dill, thick stalks discarded
- 1 large garlic clove, plus 1 garlic clove, crushed or finely grated, for the salad
- 25g unsalted butter
- 25g pistachios
- ½ tsp salt
- 1 tsp vegetable oil
- 1 French-trimmed rack of lamb (approx. 456g)
- 1 tbsp sumac
- 2 tbsp agave nectar
- 2 limes, zested and juiced
- 3 tbsp extra-virgin olive oil
- 250g peas in pods, shelled
- 125g purple or green asparagus, shaved into ribbons with a veg peeler
- 1 (80g) pack pea shoots
- 15g mint, leaves picked
- 1 good pinch pul biber
Method
Step 1
To make the labneh, mix the yoghurt with a pinch of salt; place in a muslin-lined sieve set over a bowl. Tie at the top to make a bag; strain in the fridge for at least 4 hrs or until thickened.Step 2
To make the labneh, mix the yoghurt with a pinch of salt; place in a muslin-lined sieve set over a bowl. Tie at the top to make a bag; strain in the fridge for at least 4 hrs or until thickened.Step 3
Heat a large frying pan over medium heat with the vegetable oil. Sear the lamb, fat-side down, until golden. Transfer to a roasting tin; drape the crust over the fat, trimming to fit and avoiding covering the bones. Roast for 15 mins, until cooked but still pink. Leave to rest for about 7 mins.Step 4
For the salad, combine the sumac, agave, lime zest and juice, olive oil, crushed or grated garlic and a pinch of salt in a bowl. Add the peas, asparagus, pea shoots and mint; toss to coat.Step 5
Spread the labneh over a plate and top with the salad. Carve the lamb and arrange on top; sprinkle with pul biber. Serve any remaining salad on the side.