Lamb, Lentils and Labneh

LAMB LOIN WITH STEWED PUY LENTILS, LABNEH,DUKKAH AND LEMON

For the lamb (serves 4):
2 whole lamb loins (approximately 240g)

 Lamb rub:
2 stalks rosemary, finely chopped
Olive oil to rub
Salt and pepper to rub
1 clove garlic, crushed garlic

Mix the rub ingredients together and rub over the lamb and leave to marinate for 20 minutes.  Brown the lamb in a hot pan and place in the oven to finish cooking for 7 minutes at 180C

Rest and slice each loin in half ready to serve.

 For the lentils:
200g puy lentils
600ml vegetable stock
1/2 carrot, finely diced
½ onion, finely diced
2 cloves of garlic, crushed
1 bay leaf
Pinch of paprika
Pinch of cumin
Salt & pepper to taste

In a pan bring the stock, carrots, onion, garlic and spices to a simmer.  Add the puy lentils and simmer until soft and cooked through. 

To serve:
Labneh – natural yoghurt drained in a tea towel overnight.
Dukkha – store bought
Lamb jus – store bought or you can make your own

Spread a dollop of labneh and a spoonful of lentils on the plate.  Place each half of the loin on top of the lentils and sprinkle with some dukkha.  Finally drizzle some lamb jus around the lentils and lamb and serve.