chef barry saunders,
The Current
Lebanese cheese yogurt helps to soothe the meat’s fiery spice rub.
Celeriac purée acts as a lighter carb alternative to potatoes.
Ingredients
Spice rub
1 tsp paprika
1/2 tsp chile flakes
1/4 tsp cayenne
1/2 tsp cumin
1/2 tsp kosher salt
Lamb
1 full Rack of lamb, cap and sinew removed
1 Tbsp olive oil
1 tsp vegetable oil
Labneh
1 cup plain yogurt
1 tsp kosher salt
1 pinch chopped parsley
2 Tbsp chopped pistachio nuts
Celeriac Purée
1 celery root, peeled and diced
2 cups whole milk
1 sprig thyme
1 Tbsp unsalted butter
kosher salt
Method
Labneh
Prepare one day ahead
1. Combine yogurt and salt. Place in cheesecloth or two coffee filters within a sieve over a container. Refrigerate 24 hr.
2. Combine labneh with chopped parsley and reserve.
3. To serve, garnish with chopped pistachio nuts.
Lamb
1. Heat oven to 375˚F.
2. In bowl, combine all ingredients for spice rub.
3. Drizzle lamb loin with olive oil and rub spice mixture all over. Let stand for 15 min.
4. In pan, add vegetable oil. When hot, sear lamb loin on all sides.
5. Place lamb in oven for 6-8 min, or until desired doneness.
Celeriac Purée
1. In saucepot, immerse celery root in milk. Add thyme and simmer until root is soft. Strain.
2. Purée in food processor or mash. Add butter and season with salt to desired taste.
Yield 2 servings