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–+ servings
Three grilled lamb chops on a black plate, drizzled with green chimichurri sauce, served alongside a generous portion of creamy white dip or sauce.

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
Cook Time 10 minutes
Total Time 30 minutes
Servings: 2
Course: Dinner, Main Course, Meat
Cuisine: Modern American
Calories: 2420
Ingredients Equipment Method Nutrition Notes

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 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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