Roast lamb racks with mixed herb labne

Replacing shoulder cuts of lamb with French-trimmed lamb racks greatly cuts down fat content of your roast dinner. Start this recipe the day ahead.

The ingredient of Roast lamb racks with mixed herb labne

1. 260g (1 cup) pot-set low-fat Greek yoghurt
2. 2 (400g each) French trimmed lamb racks (9 cutlets on each rack)
3. 1/2 teaspoon ground sumac
4. Pinch of salt
5. 1 lemon, rind finely grated
6. 1/4 cup fresh mint leaves, finely chopped
7. 1/4 cup fresh continental parsley leaves, finely chopped
8. 1 tablespoon finely chopped fresh chives
9. Fresh mint, to serve
10. Fresh continental parsley leaves, to serve
11. Chopped fresh chives, to serve
12. Lemon wedges, to serve

The instruction how to make Roast lamb racks with mixed herb labne

1. For the labne, place a fine sieve over a bowl. Line the sieve with a double layer of muslin. Place the yoghurt in the centre of the muslin. Bring the edges together to enclose and twist to secure. Place in the fridge for 8 hours or overnight to drain.
2. Preheat oven to 180C/160C fan forced. Spray the lamb racks with olive oil. Sprinkle with the sumac and salt. Season with pepper. Heat a large non-stick frying pan over medium-high heat. Cook the lamb, turning, for 5 minutes or until browned. Transfer to a roasting pan. Roast for 12-14 minutes for medium or until cooked to your liking. Set aside to rest for 6 minutes.
3. Meanwhile, remove the labne from the muslin and transfer to a clean bowl. Stir in the lemon rind, mint, parsley and chives. Season with pepper.
4. Carve each rack into 3 portions. Arrange on a serving platter and sprinkle with mint, parsley, chives and pepper. Serve with labne and lemon wedges.

Nutritions of Roast lamb racks with mixed herb labne

calories: 243.78 calories
calories: 11 grams fat
calories: 5 grams saturated fat
calories: 7 grams carbohydrates
calories: 6 grams sugar
calories:
calories: 28 grams protein
calories:
calories: 83 milligrams sodium
calories: https://schema.org
calories: NutritionInformation