Lamb rack with green harissa and labneh, paired with Martinborough Vineyard Pinot Noir
Lamb rack with green harissa and labneh, paired with Martinborough Vineyard Pinot Noir The 'Weekend Chef' series, hosted by Nourish Group executive chef Gareth Stewart, was created in response to friends always sounding them out for ideas on 'great dishes that they could make on the weekend.'
Recipe serves 4
2 Racks of Taupo lamb
100 ml Meat jus
Cut the lamb racks into lollypops and drizzle with olive oil, salt and pepper and grill for 2-3 minutes each side. Rest for 5 minutes and serve with the harissa and the yoghurt.
300 g sheep’s yoghurt (hang for 24 hours)
½ tsp Sea salt
½ Lemon juiced
1 clove Garlic smashed into a puree
Freshly milled black pepper
Season the yoghurt with the sea salt and hang for 12 hours
Finish with the remaining ingredients. Check the seasoning as you may need extra salt
2 tablespoons cumin seeds
1 tablespoon coriander seeds
2 jalapeños, seeded, sliced t
2 shallots, sliced
1 small garlic clove, smashed
1/2 cup extra-virgin olive oil
1/2 cup flat-leaf parsley leaves
1/2 cup fresh cilantro leaves with tender stems
1/4 cup fresh lemon juice
1 teaspoon fine sea salt
Toast the seeds and allow to cool before roughly pounding in the pestle and mortar. Mix with the rest of the dry ingredients and blend before adding the oil and lemon juice. If using a food processor pulse the seeds, garlic and herbs before adding the oil and do not blend for too long or the mix will go brown.
Keep for 3 days.
Watch the step by step video here