Lamb loin with stewed puy lentils, labneh, dukkah and lemon
Middle Eastern Lamb Loin Recipe
Serves
4
Prep Time
30 mins
Cook Time
30 mins
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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2 whole Quality Mark lamb loins
approximately 240g2 stalks fresh rosemary
finely choppedolive oil
to rubkosher salt
to rubblack pepper
to rubgarlic clove
crushed
200g French puy lentils
600ml vegetable stock
½ carrots
finely diced½ onion
finely diced2 garlic cloves
crushed1 bay leaf
pinch paprika
pinch ground cumin
kosher salt
to tasteto taste black pepper
2 cups Greek style yoghurti
dukkah
lamb jusi
Method
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.
After draining for the 24 hours, transfer the resulting cheese to a bowl. Stir in the olive oil.
Take out the Quality mark lamb loins and rest at room temperature for at least 5 minutes.
Mix the rub ingredients together and rub over the lamb and leave to marinate for 20 minutes.
Brown the lamb in a hot pan. Approximately 3 minutes on each side.
Place in the oven to finish cooking for 7 minutes at 180°C.
Rest and slice each loin in half ready to serve.
In a pan bring the stock, carrots, onion, garlic and spices to a simmer.
Add the puy lentils and simmer until soft and cooked through.
This should take approximately 12-15 minutes.
Spread a dollop of labneh and a spoonful of lentils on the plate.
Place each half of the loin on top of the lentils and sprinkle with some store-bought dukkha.
Finally drizzle some lamb jus around the lentils and lamb and serve.
