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  • Recipes
  • Herb-crusted Rack of Lamb with Sheep’s Milk Labneh
Herb-crusted Rack of Lamb with Sheep’s Milk Labneh

By OcadoLife
“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…
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Time and servings

Total time
Servings
Prep time
Cooking time

Ingredients

18 total
  • 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

5 steps

  1. 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.

  2. Step 2

    Preheat the oven to 180°C/160°C fan/gas 4. For the crust, blitz the parsley, dill, large garlic clove, butter, pistachios and salt in a blender until combined. Tip the mixture out onto a large sheet of baking paper, cover with a second sheet and roll it out to roughly the size of the lamb. Chill until firm.

  3. 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.

  4. 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.

  5. 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.