To make the labneh, combine the ingredients and wrap in muslin cloth. Tie tightly and hang for 48 hours to drain the liquid.
Thinly slice pickling onions on a mandolin so that you have 40 rings in total. Separate the rings, using only the small centre and middle medium-sized rings. Place them in a small vacuum bag with the hot pickling liquid. Vacuum seal and leave for 2 hours before using.
Wash the cucamelons and slice horizontally into 40 rounds – don’t use the ends. Season lightly with sea salt flakes and lime zest.
To assemble, arrange as you like or refer to the photo. Place a lamb rib on each plate with
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