Spiced Lamb Cutlets with Labne, Dukkah & Pomegranate

The Food Union - Spiced Lamb Cutlets with Labne, Dukkah and Pome

These spicy lamb cutlets done on the BBQ are perfect in this moroccan-inspired dish, and ideal for a casual weekend get together. Your guests will be salivating watching them cook on the BBQ, followed up by lots of finger licking after tasting the lamb cutlets with heaps of creamy labne and spicy dukkah.

Don't be put off by the long preparation time for this dish, it's really very simple to put together, and just a little prep time the day before. Then throw everything together while BBQ'ing the cutlets. What could be easier? Enjoy!

The Food Union - Spiced Lamb Cutlets with Labne, Dukkah and Pome



Adapted from a recipe by Al Brown, Eat Up


Print Recipe PDF


Fresh Savoury Labne
500 gm natural greek style (thick) yoghurt
½ tsp sea salt flakes
1 tbsp lemon juice

2 tbsp ground sumac
1 tbsp each smoked paprika & sea salt flakes
1 tbsp coriander seeds, toasted & ground
1½ tbsp cumin seeds, toasted & ground
½ tsp freshly ground black pepper
1½ tbsp finely chopped garlic
1 - 2 red chillies, finely chopped
2 lemons, zested and juiced
½ cup olive oil

½ cup blanched almonds
¼ cup pumpkin seeds
20g each sunflower seeds & sesame seeds
1 tsp ground sumac
½ tsp dried oregano
¼ tsp each ground turmeric & sea salt flakes

To Serve
2 lamb racks, cut into pairs
1 shallot, thinly sliced & fried
250 gm savoury labne
mint & parsley leaves
pomegranate seeds
¼ c honey, warmed

Serves: 4 


Fresh Savoury Labne
Place the yoghurt, salt and lemon juice in a bowl and mix to combine. Transfer the mixture to a bowl lined with a double layer of muslin, gather up the edges to enclose and tie the top with string. Suspend the yoghurt from a shelf in the refrigerator, placing a bowl underneath to drain for a minimum of 24 hours or until the mixture is firm. Unwrap from the muslin, and store in an airtight container in the refrigerator for up to 3 days.

Place all the marinade ingredients in a large bowl and combine. Add the lamb chops, and with clean hands, massage spices into the cutlets. Cover the bowl with cling wrap and leave to marinate in the fridge for at least 24 hours. The longer the cutlets marinate, the better the result.

Preheat the oven to 160°C. Place the almonds, pumpkin, sunflower and sesame seeds in a small roasting dish, and toast in the oven for 10 minutes or until fragrant and golden brown. Remove from the oven and cool completely. Place all the ingredients into a food processor, and blitz into a coarse meal. Store in an airtight container until required.

To Serve - Preheat the oven to 200°C. Preheat a chargrill pan or barbecue to high. Remove the cutlets from the marinade and fry in the chargrill pan, turning frequently and let the cutlets develop good caramelisation. Remove from the pan and place in the oven for 5 – 7 mins until just a little pink in the middle.  Remove from the oven and rest for 5 minutes covered with foil.

Place the savoury labne in a bowl, and add to a platter with the cooked cutlets and fried shallots. Scatter the cutlets with mint leaves, pomegranate seeds and dukkah. Drizzle with warm honey and serve with a green salad.        

All Images © Deborah Aspray - Motif Lifestyle Images Ltd 2018