- 500g full-fat natural yogurt
- 300g lamb rump
- 2 tbsp harissa
This hot, aromatic paste made from chilli and assorted other spices and herbs is spicy and…
- ½ cauliflower, broken into florets
A brassica, like cabbage and broccoli, cauliflower is a mass of tiny, tightly packed flower…
- 400g can chickpeas, drained and rinsed
- 2 tbsp good-quality olive oil, plus extra for drizzling
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 1 tbsp cumin seeds
- 1 preserved lemon, finely chopped
- handful mint, leaves torn
There are several types of mint, each with its own subtle difference in flavour and appearance.…
- 2 spring onions, chopped diagonally
You will need
- muslin or a J-cloth
The night before, make the labneh. Put a sieve over a large bowl and line with muslin or a J-cloth. Mix the yogurt with 1/4 tsp salt, spoon into the sieve and put in the fridge to strain. Massage the harissa into the lamb, cover and chill overnight.
Heat oven to 200C/180C fan/gas 6. Toss the cauliflower and chickpeas in a large roasting tin with the oil, cumin seeds, preserved lemon and seasoning. Season the lamb and nestle into the roasting tin. Roast for 20 mins for pink (or 25 mins if you prefer your meat a little more well done), then remove the lamb to rest. Continue cooking the other ingredients for 15 mins until the cauliflower is beginning to char.
Meanwhile, bring the yogurt out of the fridge – it should have thickened to a spreadable consistency and taste slightly soured. Remove from the muslin and discard the drained liquid. Any leftover labneh can be kept in an airtight container in the fridge for up to five days.
Carve the lamb into thin slices. Spread a good dollop of labneh onto each plate and top with the lamb and the chickpea mixture. Scatter over the mint and spring onions, and drizzle over a little oil to serve.