Charred lamb with smoky aubergine labneh
- Serves 4
- Hands on time 35 min, plus at least 1 hour marinating
This barbecue recipe by John Gregory-Smith combines charred Welsh lamb loin with a smoky aubergine labneh dip for a wonderful summer dish. It really showcases the best of Welsh lamb season, between the months of August and November.
- 23g (11g saturated)
- 5.9g (4.4g sugars)
Marinate the lamb up to 12 hours ahead and keep covered in the fridge.
Pul biber or Turkish chilli flakes is a coarsely ground middle eastern variety of chilli or paprika. (It’s also known as Aleppo chilli flakes.) Buy it from Waitrose, or online at souschef.co.uk. If you can’t find it, use a good-quality paprika instead. Labneh is a thick Middle Eastern soft cheese – if you can’t find any a thick Greek yogurt will do.
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