for 4 person

Quick labneh

450 g	plain greek yoghurt
2 tsp	Dukkah (spice mix)
1	garlic clove, squeezed
¾ tsp	salt
a little	pepper

Cauliflower

800 g	cauliflower
	salted water, boiling
2 tbsp	olive oil
1 tsp	sea salt

Lime and coriander oil

¾ dl	olive oil
½ tsp	ground coriander seeds
1	organic lime, grated zest, juice set aside
12	lamb chops (each approx. 70 g)
1 tsp	salt

To serve

¼ tsp	Dukkah (spice mix)
¼ tsp	salt
a little	pepper
½ bunch	flat-leaf parsley, finely chopped

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.

Show complete recipe