Roasted lamb rack with labneh and sweetheart cabbage

Name: Roasted lamb rack with labneh and sweetheart cabbage
Yield: Serves 4
Cuisine: French
Ingredients: 1 tsp caraway seeds; 100 g sugar snap peas, cut in half; salt; 100 g butter; 400 g Chantenay carrots, peeled and trimmed; 1 tsp sunflower oil; 1 sweetheart cabbage, halved; 2 lamb racks weighing approx. 1 kg; 1 tbsp sunflower oil; 3 sprigs of thyme; 50 g butter; 1 tsp garlic powder; 1 tsp ground cumin; 1 tsp sea salt; 1 tsp onion powder; finely grated zest of 1 lemon; ½ tsp sea salt; 200 g Greek yoghurt

Preparation info

Serves
4

Difficulty
Easy

Appears in

Changing Tides

By Roberta Hall McCarron

Published 2024

About

Ask your butcher to French trim the racks, just for that extra bit of wow factor.

Ingredients

Labneh

finely grated zest of 1 lemon
½ tsp sea salt
200

Europe
France
Main course
Mediterranean
Gluten-free
Summer

Method

Start on the labneh as it needs to hang. Stir the lemon zest and the sea salt into the yoghurt and mix well. Line a sieve with a muslin cloth, then pour in the yoghurt and tie the ends of the cloth together. Hang for 1½ to 2 hours over a bowl; the longer you leave it, the firmer it’ll get.

Make the lamb marinade: mix the ground cumin, garlic and onion powders, sea salt and sunflower oil