Recipe: BBQ Lamb Cutlets, Heirloom Tomatoes & Labneh01:00|BRANDED
Our BBQ lamb cutlets with heirloom tomatoes and homemade labneh are full of fresh summer flavours. Labneh is a yoghurt cheese, made by straining Greek yoghurt overnight. It is super easy to make and can be paired with many dishes, savoury or sweet. Prep time: 15 mins (+ overnight straining) Cook time: 10 mins Serves: 4 INGREDIENTS: For the Lamb: - Pure South 8 Rib Lamb Rack - sliced into cutlets - Mrs Rogers Texas Steakhouse BBQ rub - Olivado Avocado Cooking Oil - A handful of Superb Herb Mint & Parsley, roughly chopped For the Labneh: - 700g Anchor Greek Plain Unsweetened Yoghurt - A pinch Mrs Rogers salt - 2 tsp lemon juice - 1 garlic clove, crushed For the Tomato Salad: - 3 large rainbow heirloom tomatoes, sliced - 2 tbsp Alison’s Pantry Pinenuts, toasted - A drizzle Olivado Extra Virgin Avocado Oil - 1 tablespoon Za’atar spice blend - 1 pack Giannis Garlic Bread, Barbecued EQUIPMENT: - Muslin cloth Wine Match: Montana Pinot Gris 2018 METHOD: For the Labneh: 1. Line a sieve over a bowl with muslin cloth. Mix yoghurt with salt, lemon juice and garlic. Pour yoghurt mixture into the lined sieve and fold cloth over the top to cover completely. Refrigerate for 24 hours. 2. Discard whey liquid. Tip curd (strained yoghurt) into a bowl. For the Lamb: 3. Smother the lamb cutlets in oil and the BBQ rub. On a hot BBQ or hot griddle plate, fry each cutlet for a couple of minutes on each side until golden and charred on the outside and pink in the middle. Set aside to rest for 5 minutes before eating. 4. For the Tomato Salad: Mix all of the salad ingredients together last minute and serve alongside labneh, garlic bread and lamb cutlets sprinkles with fresh herbs. 5. Devour! This recipe is brought to you by fresh.co.nz.