Lamb loin with stewed puy lentils, labneh, dukkah and lemon
Middle Eastern Lamb Loin Recipe
4
Serves
30 mins
Prep Time
30 mins
Cook Time
Recipe author
Norka Mella Munoz
In celebration of National Lamb Day, Beef + Lamb Ambassador Chef Norka Mella Munoz has shared with us one of her favourite lamb pairings – lamb loin with stewed puy lentils, labneh, dukkah and lemon.
This decadent, Middle Eastern-inspired dish, is perfect for special occasions or trying something a little bit fancy for your next family dinner.
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Ingredients
For the lamb
2 whole Quality Mark lamb loins
approximately 240g
2 stalks fresh rosemary
finely chopped
olive oil
to rub
salt
to rub
black pepper
to rub
garlic clove
crushed
For the lentils
200g French puy lentils
600ml vegetable stock
½ carrots
finely diced
½ onion
finely diced
2 garlic cloves
crushed
1 bay leaf
pinch paprika
pinch ground cumin
salt
to taste
to taste black pepper
To serve
2 cups Greek style yoghurt
i
dukkah
lamb jus
i
Method
For the prep
For the lamb
For the lentils
To serve
1
To make the Labneh, line a large colander with a tea towel or cheesecloth. Stir salt into the yogurt, and pour the yogurt into the cheesecloth. Set the colander in the sink or bowl to catch the liquid that drains off. Leave to drain for 24 hours.
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2
After draining for the 24 hours, transfer the resulting cheese to a bowl. Stir in the olive oil.
3
Take out the Quality mark lamb loins and rest at room temperature for at least 5 minutes.
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Nutrition Information per Serving (359.1g)
This dish is packed with iron, zinc and vitamin B12 contributing to immunity and energy levels.
Energy
1600.0kJ (382.1 kCal kcal)
Protein
32.6g
Total Fat
12.4g
Saturated Fat
4.9g
Carbs
30.0g
Dietary Fibre
8.6g
Sodium
1176mg
Iron
5.0mg
Zinc
3.2mg
Vitamin B12
0.3µg
