Lamb with Minted Labneh & Pesto

Lamb sirloin, chop, or blade is seasoned with cumin and coriander, seared, and rested, then plated over minted labneh with basil pesto spooned on top. Ready in under an hour.

Why You'll Love Lamb with Minted Labneh & Pesto

The lamb sears in a few minutes a side, so most of the work here is the two sauces: labneh strained of excess cucumber water and mixed with mint and dill, and a basil pesto with pine nuts and parmesan. Both keep in the fridge for the rest of the week.

Tips and Tricks

• Remove lamb from fridge early: Letting it come to room temp ensures even cooking and better sear.
• Remove excess cucumber water: Straining the grated cucumber prevents watery labneh and keeps the sauce creamy.
• Use fresh herbs: Fresh basil, mint, and dill make all the difference in vibrant pesto and labneh flavors.

Variations

Want to mix things up? Try these delicious twists to customize the dish:

• Swap pine nuts: Use walnuts or almonds in pesto for a nuttier profile.
• Add heat: Toss a pinch of red chili flakes into the pesto for subtle spice.
• Labneh alternative: Substitute Greek yogurt for a lighter, tangier dip.

Substitutions

If you're short on ingredients or prefer alternatives, consider these swaps:

• Lamb sirloin: Use lamb chops or blade steaks depending on availability.
• Olive oil: Avocado oil works well for searing and pesto base.
• Parmesan: Try pecorino romano for a sharper, saltier bite in pesto.

Best Served With

• Crusty bread or warm pita to scoop up sauces
• Light Mediterranean salads with tomatoes and cucumbers
• Roasted or grilled vegetables like zucchini and eggplant
• Simple lemon rice or couscous

How to Store Leftovers

• Keep leftover lamb covered in the fridge for up to 3 days; reheat gently to maintain juiciness. Store minted labneh and pesto separately in airtight containers for up to 4 days.
• Stir pesto before serving again as olive oil may separate.

Common Questions

Lamb with Minted Labneh & Pesto

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This Lamb with Minted Labneh & Pesto is a fast, flavor-packed dinner built with pantry-friendly techniques. Juicy spice-seared lamb is layered over cooling minted labneh and bright, punchy pesto. Great for a date night in or when you want a low-effort, high-reward plate.

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Prep Time 20 minutes mins

Cook Time 10 minutes mins

Total Time 30 minutes mins

Servings: 2

Course: Dinner, Main Course, Meat

Cuisine: Modern American

Calories: 2420

Ingredients Equipment Method Nutrition Notes

Ingredients

  

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For the minted labneh

• 1 cup labneh
• ¼ cup mint leaves finely chopped
• 1 tablespoon dill finely chopped
• 1 lemon juiced and zested
• 1 cucumber grated

For the pesto

• 2 cups basil leaves packed
• ¼ cup pine nuts
• 1 garlic clove
• 1 cup olive oil
• ¼ cup parmesan cheese grated
• Kosher salt to taste

For the lamb

• 2 pieces lamb sirloin chop, or blade
• Kosher salt to taste
• Freshly cracked black pepper to taste
• 1 teaspoon Cumin ground
• 1 teaspoon Coriander ground
• 2 tablespoon Olive oil

Equipment

• Cast iron or carbon steel skillet
• Instant-read thermometer
• Tongs
• Fine Mesh Sieve
• Grater or microplane
• Mixing Bowls
• Food processor or blender

Method

 

For the minted labneh

1. Grate cucumber and press through a sieve or cheesecloth to remove excess moisture.
2. In a bowl, mix labneh, mint, dill, cucumber, lemon zest, and lemon juice.
3. Season with kosher salt to taste and chill until ready to serve.

For the pesto

1. In a food processor, pulse basil, pine nuts, and garlic until coarsely chopped.
2. With the motor running, stream in olive oil until desired consistency is reached.
3. Add parmesan, pulse a few more times, and season with salt to taste.

For the lamb

1. Bring lamb to room temperature for 30 minutes.
2. Pat dry with paper towels and season aggressively with salt, pepper, cumin, and coriander.
3. Heat a skillet over medium heat and add olive oil.
4. Sear lamb on both sides until well browned and internal temp reaches 120°F for medium-rare (about 3-4 min per side depending on thickness).
5. Rest for 5-7 minutes before slicing.

Nutrition

Calories: 2420kcalCarbohydrates: 24gProtein: 38gFat: 247gSaturated Fat: 36gPolyunsaturated Fat: 35gMonounsaturated Fat: 166gTrans Fat: 0.01gCholesterol: 27mgSodium: 609mgPotassium: 1152mgFiber: 5gSugar: 13gVitamin A: 3466IUVitamin C: 23mgCalcium: 693mgIron: 6mg

Notes

Storage: The pesto keeps in an airtight jar in the fridge for about a week, or longer if you top it with a thin layer of olive oil; it also freezes well. The minted labneh holds for 2-3 days covered, though the cucumber will release more water over time. The lamb is best cooked fresh, but leftovers reheat gently in a skillet for a few minutes on low.

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