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Roast lamb racks with mixed herb labne
Roast lamb racks with mixed herb labne
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Prep Time:
500 minutes
Cook Time:
20 minutes
Total Time:
520 minutes
Elevate your roast dinner by using French-trimmed lamb racks instead of shoulder cuts for a leaner option. Prep ahead for optimal flavor.
Ingredients:
  • 260g (1 cup) pot-set low-fat Greek yoghurt
  • 2 (400g each) French trimmed lamb racks (9 cutlets on each rack)
  • 1/2 tsp ground sumac
  • Pinch of salt
  • 1 lemon, rind finely grated
  • 62.50 ml fresh mint leaves, finely chopped
  • 62.50 ml fresh continental parsley leaves, finely chopped
  • 20.00 ml finely chopped fresh chives
  • Fresh mint, to serve
  • Fresh continental parsley leaves, to serve
  • Chopped fresh chives, to serve
  • Lemon wedges, to serve
Instructions:
  • Prepare the labne by setting a fine sieve over a bowl lined with a double layer of muslin. Add the yogurt to the center of the muslin, then gather the edges and twist to seal. Refrigerate for 8 hours or overnight to drain.
  • Preheat oven to 180C/160C fan forced. Coat lamb racks with olive oil and season with sumac, salt, and pepper. Sear lamb in a hot non-stick pan for 5 minutes until browned. Transfer to a roasting pan and bake for 12-14 minutes for medium doneness. Rest for 6 minutes before serving.
  • After draining the labne, place it in a fresh bowl. Mix in the lemon zest, mint, parsley, and chives. Season with pepper to taste.
  • Divide each rack into 3 portions, placing them elegantly on a serving platter. Garnish with a generous sprinkle of mint, parsley, chives, and pepper. Accompany with labne and lemon wedges for a delightful presentation.

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