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PREP TIME: 15 mins (+ overnight straining)
COOK TIME: 10 mins

For the lamb:
Te Mana French Rack – sliced into cutlets
Bbq rub
Avocado cooking oil
A handful of mint & parsley, roughly chopped

For the labneh:
700g plain unsweetened yoghurt
A pinch salt
2 tsp lemon juice
1 garlic clove, crushed

For the tomato salad:
3 large rainbow heirloom tomatoes, sliced
2 tbsp pinenuts, toasted
A drizzle extra virgin avocado oil
1 tablespoon za'atar spice blend
1 pack garlic bread, barbecued

Our BBQ lamb cutlets with heirloom tomatoes and homemade labneh are full of fresh flavours. Labneh is a yoghurt cheese, made by straining Greek yoghurt overnight. It  is super easy to make and can be paired with many dishes, savoury or sweet.

  1. For the labneh: line a sieve over a bowl with muslin cloth. Mix yoghurt with salt, lemon juice and garlic. Pour yoghurt mixture into the lined sieve and fold cloth over the top to cover completely. Refrigerate for 24 hours.
  2. Discard whey liquid. Tip curd (strained yoghurt) into a bowl.
  3. For the Lamb: smother the lamb cutlets in oil and the BBQ rub. On a hot BBQ or hot griddle plate, fry each cutlet for a couple of minutes on each side until golden and charred on the outside and pink in the middle. Set aside to rest for 5 minutes before eating.
  4. For the tomato salad: mix all of the salad ingredients together last minute and serve alongside labneh, garlic bread and lamb cutlets sprinkles with fresh herbs.
  5. Devour