Serves 4

INGREDIENTS
Lamb
rack of lamb
olive oil
salt and pepper

Labneh
300g Greek style yoghurt
2 cloves garlic, finely chopped
grated rind and juice of 1 lemon
½ tsp ground cumin (dry roasted)
½ tsp sumac
1 Tbsp slivered pistachios
2 tsp sesame seeds, toasted (dry roasted)
1 Tbsp extra-virgin olive oil, to serve

Red Wine Jus
1 litre lamb stock
250ml red wine
1 Tbsp quince jelly (optional)
salt and pepper to taste

Cucumber Salsa
2 Lebanese cucumbers, seeds removed and sliced
55g currants, soak in warm water for 30 minutes, drain
1 small red onion, thinly sliced
50g pine nuts, toasted
1 long red chilli, seeds removed and diced
⅓ cup mint, finely chopped
⅓ cup coriander, finely chopped
finely grated rind and juice of 1 lime

Method

To prepare the labneh, place yoghurt in a sieve lined with muslin set over a bowl. Cover and refrigerate overnight until thick, discard liquid. Add garlic, lemon rind and juice, season to taste and combine well.                                                           

In a separate bowl, combine dry-roasted spices, pistachios, and sesame seeds. Set aside until required.

To prepare the lamb jus, place lamb stock, red wine and quince jelly in a pot and reduce until it is a nice pouring consistency. Season to taste.

Pre heat oven to 180°C. 

To prepare the cucumber salsa, combine ingredients in a bowl and season to taste.

To prepare the lamb rack, trim lamb rack of sinew and excess fat, rub with olive oil and season with salt and pepper. Sear off all sides in a hot pan, and bake in the oven for 12-15 minutes, depending on the size and cooking preference. Allow to rest, then slice.

Serve with a fresh, crisp green salad, dressed with olive oil and a squeeze of lemon juice.