Crispy lamb, labneh, mint, red onion & pomegranate from Ducksoup Cookbook: The Wisdom of Simple Cooking (page 231) by Clare Lattin and Tom Hill

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Notes about this recipe

  • VineTomato on June 10, 2018

    A lovely combination of flavours. The labneh is so simple to make and rather special, you can store leftovers rolled into small balls in olive oil, which I did and had the same meal a week later! I did not follow the lamb instructions, I simply grilled a couple lamb chops marinated in the Baharat nine spice blend (along with some salt, pepper, olive oil and lime juice) from Orient Express by Silvena Rowe. I eat lamb very rarely and this is hands down the best spice mix I’ve come across.

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