Taupo Lamb Rack with Green Harissa & Yoghurt Labneh

Serves 4

2 racks of Taupo Lamb

100ml meat jus

Yoghurt

300g sheep's yoghurt (hang for 24 hours)

1/2 tsp sea salt

1/2 lemon juiced

1 clove garlic smashed into a purée

Freshly milled black pepper

Green Harissa

2 tbsp cumin seeds

1 tbsp coriander seeds

2 jalapeños, seeded, sliced

2 shallots, sliced

1 small garlic clove, smashed

1/2 cup extra-virgin olive oil

1/2 cup flat-leaf parsley

1/2 cup fresh cilantro leaves with tender stems

1/4 cup fresh lemon juice

1 tsp fine sea salt

Yoghurt

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.

Green Harissa

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.

Lamb Rack

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.