Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Quick labneh
Cauliflower
Lime and coriander oil
To serve
How it's done
Quick labneh
Mix the yoghurt with all the other ingredients up to and including the pepper, pour into a sieve lined with a cheesecloth. Place the sieve over a bowl, cover and leave to drain in the fridge for min. 1½ hrs. Keep squeezing out the yoghurt mixture.
Cauliflower
Cook the cauliflower upside down in salted water for approx. 10 mins., remove and drain. Place in a grill tray, brush with olive oil, season with salt.
Lime and coriander oil
Combine the oil, coriander seeds and lime zest. Coat the lamb cutlets with 3 tbsp of the mixture, season with salt.
Charcoal/gas/electric grill
Cover and grill the cauliflower over/on a high heat (approx. 220°C) for approx. 30 mins., turning occasionally. Grill the lamb cutlets alongside for approx. 2 mins. on each side, cover and leave to rest for approx. 5 mins.
To serve
Serve the labneh on a platter, top with the lamb cutlets and cauliflower. Combine the remainder of the lime and coriander oil with the reserved lime juice and dukkah, season. Drizzle on top of the cauliflower and lamb, garnish with parsley.
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