Ingredients
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
- Freshly cracked black pepper
- Cumin ground
- Coriander ground
- Olive oil
Method
For the minted labneh
- Grate cucumber and press through a sieve or cheesecloth to remove excess moisture.
- In a bowl, mix labneh, mint, dill, cucumber, lemon zest, and lemon juice.
- Season with kosher salt to taste and chill until ready to serve.
For the pesto
- In a food processor, pulse basil, pine nuts, and garlic until coarsely chopped.
- With the motor running, stream in olive oil until desired consistency is reached.
- Add parmesan, pulse a few more times, and season with salt to taste.
For the lamb
- Bring lamb to room temperature for 30 minutes.
- Pat dry with paper towels and season aggressively with salt, pepper, cumin, and coriander.
- Heat a skillet over medium heat and add olive oil.
- 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).
- Rest for 5–7 minutes before slicing.