Lamb Cutlets with Labneh & Harissa

Our first food and wine pairing in this series is the 2019 Menagerie Grenache Shiraz Mataro which another_food_blogger has matched with Lamb Cutlets with Labneh & Harissa.  The perfect recipe to celebrate Australia Day the fruit forward flavours of this grenache blend pair perfectly with the sweet lamb and accompaniments.

Enjoy.

serves 4

Ingredients

Lamb cutlets x 12
Olive oil x 2 tbsp
Salt
Parsley x 2 tbsp – chopped (for garnish)
Dukkah x 1 tbsp  – optional garnish

Harissa

Red capsicum x 1
Red chili x 5 (125g)
Shallots x 1 – sliced finely
Cumin x ½ tsp
Ground coriander x ½ tsp
Canola oil x 3 tbsp
Garlic x 2 cloves – crushed
Sugar x 1 tsp
Lemon juice x 1 tbsp
Red wine vinegar x 1 tsp
Tomato paste x 1 tbsp
Salt x 1 tsp

Labneh

Greek yoghurt x 500g
Lemon juice x 1 tbsp
Garlic x 1 clove – crushed
Salt x 1 tsp

Method

Labneh

1. Mix all ingredients together
2. Place in a muslin cloth inside a sieve
3. Place sieve over a bowl and leave in the fridge for 6-24hrs. I like the consistency after 6 hours as it’s thick and creamy. The longer you leave it the thicker it will become

Harissa

1. Char the chilis & red capsicum in the BBQ or over a gas flame
2. Place them in a bowl and cover with clingfilm to sweat – this makes them easier to peel
3. Sweat the garlic & shallot on medium heat with the oil – approx. 4 minutes
4. Add spices, sugar & tomato paste and cook for a further 2-3 minutes
5. Remove from the heat, peel the chili/capsicum & cut the green tops off them
6. Place chili, capsicum, shallot mix and remaining ingredients into a blender and blend to a paste
7. Store in the fridge for up to 3 months

Lamb Cutlets

1. Brush the lamb with oil and season with salt
2. Cook on a heated grill pan (on medium-high heat) for 2 minutes per side or until internal temp is 52-55c
3. Rest for 5 minutes before serving

Essential Tools

• Chef knives
• Chopping board
• Sieve
• Muslin cloth
• Blender
• Measuring utensils
• Grill pan

Tips/Tricks

• This harissa is quite spicy but when eaten with the labneh it’s cooled down. If you want it to be less spicy then remove the seeds prior to blending.
• Labneh will keep fresh in the fridge for 3 days.