BBQ Lamb Cutlets, Heirloom Tomatoes & Labneh

A platter with toasted pita bread, lamb cutlets, sliced green and red tomatoes on white sauce and nuts sprinkle.

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.

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Prep Time 15

Cook Time 10

Chilling Time 1

Total Time 1 25

Course Dinner, Lunch

Servings

Equipment

Muslin cloth

Ingredients

For the Lamb

For the Labneh

700 g 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
Wine Match: Montana Pinot Gris 2018

Instructions

For the Labneh: 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.
Discard whey liquid. Tip curd (strained yoghurt) into a bowl.
For the Lamb: 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.
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.
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