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)
- 500g Welsh lamb loin fillets
- 1 tbsp olive oil
- 3 garlic cloves, bashed
- Juice 1 lemon
- 2 aubergines
- 200g labneh or thick greek yogurt
- 35g butter
- 1½ tsp pul biber or Turkish chilli flakes (see Know-how)
- Small handful finely chopped fresh flatleaf parsley
- Put the lamb into a shallow dish and add the olive oil, garlic and half the lemon juice. Mix well. Cover and leave to marinate for at least 1 hour in the fridge (see Make Ahead)
- Meanwhile, using flameproof tongs, hold the aubergines in a gas flame on the hob (or put them under a high grill) and cook for about 10-12 minutes, turning every 2-3 minutes so that they char evenly. They should look blackened and blistered on the outside and be beautifully tender inside.
- Once cool to touch, peel the aubergines and discard the skin. Finely chop the flesh and put it into a mixing bowl. Add the labneh/greek yogurt, remaining lemon juice and a good pinch of salt and mix well.
- Remove the lamb from the fridge and allow to come to room temperature for about 30 minutes. Heat the barbecue or a griddle pan to high. Season the lamb with salt and pepper, then grill/griddle for 8-12 minutes (depending on how well-done you like it), turning every few minutes, until lovely and charred but still pink in the middle. Transfer to a warm dish, cover and leave to rest for 5 minutes.
- Melt the butter in a small saucepan over a low heat. Add the pul biber/chilli flakes (see Know-how) and a good pinch of salt, then mix well. Remove from the heat and leave to infuse for a few minutes.
- To serve, put the aubergine mixture in a serving dish. Slice up the lamb and arrange over the top. Spoon the chilli butter over the meat and any resting juices. Scatter over the parsley and serve immediately.
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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