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Lamb Loin with Stewed Puy Lentils, Labneh, Dukkah and Lemon

Middle Eastern Lamb Loin Recipe

4

Serves

30 mins

Prep Time

30 mins

Cook Time

Norka Mella Munoz

Recipe author

Norka Mella Munoz

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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Lamb,

Special Occasion & Entertaining,

Dinner,

National Lamb Day,

Ingredients

For the lamb

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2 whole Quality Mark lamb loins

approximately 240g

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2 stalks fresh rosemary

finely chopped

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olive oil

to rub

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salt

to rub

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black pepper

to rub

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garlic clove

crushed

For the lentils

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200g French puy lentils

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600ml vegetable stock

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½ carrot

finely diced

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½ onion

finely diced

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2 garlic cloves

crushed

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1 bay leaf

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pinch paprika

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pinch ground cumin

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salt

to taste

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to taste black pepper

To serve

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2 cups Greek style yoghurt

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dukkah

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lamb jus

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Method

For the prep

For the lamb

For the lentils

To serve

1

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.

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2

After draining for the 24 hours, transfer the resulting cheese to a bowl. Stir in the olive oil.

3

Take out the Quality mark lamb loins and rest at room temperature for at least 5 minutes.

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