Recipe: Crispy Lamb with Labneh
Add Crispy Lamb with Labneh to your table this autumn, a delicious dish made with tender, juicy lamb from our farm. Labneh, or laban as it’s also known, is a strained-yoghurt cheese that is simply delicious, and quick to make.
Ingredients
For the lamb
- 300-400g lamb belly
- 1tbsp vegetable or corn oil
- A handful of mint leaves, washed, with large ones torn in half
- A handful of coriander leaves, washed
- A handful of coriander leaves, washed
- 1tbsp extra virgin olive oil
For the Labneh
- 500g thick natural yoghurt
- 1tsp cumin seeds, lightly toasted and chopped
- ½tsp dried chilli flakes
- Grated zest of 1 lemon
- Sea salt and freshly ground black pepper
Method
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STEP 1
Make the labneh a day in advance. Line a strainer or colander with a double layer of muslin. Pour in the yoghurt, fold over the edges and place over a bowl in the fridge for about 24 hours. It will set to the consistency of a very-soft goat's curd or cheese. Once set, fold in the cumin, chilli and lemon, and season to taste.
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STEP 2
Put the lamb belly in a pan, cover well with water, add ½tbsp of salt and bring to the boil. Cover and simmer very gently for 1-1½ hours or until tender, then remove from the liquid, leave to cool and refrigerate overnight.
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STEP 3
Once cool, cut into thin strips about 3-4cm long.
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STEP 4
To finish, heat the oil in a large, preferably non-stick frying pan and cook the lamb on a medium heat until crisp, stirring as it's cooking. Drain on kitchen paper and scatter with a little sea salt.
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STEP 5
To serve, spoon the labneh onto the centre of cold serving plates. Scatter over the lamb, almonds and herbs then spoon over a little olive oil.