Grilled Lamb with Batata Harra, Labneh & Date Molasses

🇱🇧 Lebanon · ⏱ 30 mins + prep · Difficulty: easy

Ingredients

• Lamb leg
• 1 ATLAS labneh & date dressing tub
• 1 ATLAS dukkah sachet
• 1 desiree potato
• 1 capsicum
• 1 parsley bunch

Method

1. Prepare the ingredients

Read the recipe in full before you begin. Preheat the oven to 190°C. Cut the potatoes into bite-sized pieces, roughly chop 1 teaspoon per person of parsley leaves and thinly slice the capsicum.

2. Roast the potatoes

Toss the potatoes with a drizzle of oil and a pinch of salt and roast for 25–30 minutes until golden brown and tender. Halfway through, add the capsicum, toss to combine and return to the oven for another 10–15 minutes until softened and aromatic.

3. Cook the lamb

Meanwhile, heat a splash of oil in a frying pan over medium-high heat. Cook the lamb for 2 minutes each side until well coloured, then transfer to the oven for 10–12 minutes or until cooked to your liking (we like medium rare). Rest for 5 minutes before carving.

To serve

Divide the labneh and date dressing between serving plates. Top with the carved lamb, season with a sprinkle each of salt and dukkah, and serve with the batata harra and a scatter of parsley.

Chef’s tips

• Get the labneh and date dressing out of the fridge early so it comes to room temperature.
• Add paprika, garlic or chilli to the batata harra.
• Serve with sumac red onions, a smashed cucumber salad or grilled pita.

Good to know

Pantry staples: olive oil, salt
Utensils: oven-proof frying pan, lined baking tray
Allergens: dairy, sesame, nuts (hazelnuts)