Name: Harissa lamb with labneh & chickpeas
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 2
Ingredients: 500g full-fat natural yogurt; 300g lamb rump; 2 tbsp harissa; ½ cauliflower broken into florets; 400g can chickpeas drained and rinsed; 2 tbsp good-quality olive oil plus extra for drizzling; 1 tbsp cumin seeds; 1 preserved lemon finely chopped; handful mint leaves torn; 2 spring onions chopped diagonally; muslin or a J-cloth

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Harissa lamb with labneh & chickpeas

Harissa lamb with labneh & chickpeas

Sophie Godwin – Cookery writer

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Serves 2

Easy

Prep: 20 mins

Cook: 35 mins

plus overnight straining and chilling

A star rating of 4.3 out of 5.3 ratingsRate

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Lamb rump, a tender cut from the top of the leg, is similar in flavour and texture to beef rump steak. It makes an excellent roasting joint for two people

Gluten-free

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Ingredients

Nutrition

Units:

MetricUS

500g full-fat natural yogurt
300g lamb rump
2 tbsp harissa
½ cauliflower

broken into florets
400g can chickpeas

drained and rinsed
2 tbsp good-quality olive oil

plus extra for drizzling
1 tbsp cumin seeds
1 preserved lemon

finely chopped
handful mint

leaves torn
2 spring onions

chopped diagonally

You will need

muslin

or a J-cloth

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Nutrition: per serving

kcal693
fat41g
saturates14g
carbs32g
sugars9g
fibre11g
protein43g
salt0.6g

Method

step 1

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.
step 2

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.
step 3

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.
step 4

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.

Recipe from Good Food magazine, March 2017

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A star rating of 4.3 out of 5.3 ratings

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