Try Justine's awesome lamb recipe!
For the onions, make a pickling solution by placing vinegar, salt and sugar in a small saucepan and bring to the boil.
Cook for 1-2 minutes. Turn the heat off and cool slightly before adding the onions. Let stand for 1 hour or even better overnight in the fridge. Strain the onion from the liquid and toss with herbs and drizzle lightly olive oil just before serving.
Preheat the oven to 180°C.
Make two deep incisions with the point of a sharp knife into the lamb rumps and place quarters of garlic cloves into each slit. Season the lamb with salt and pepper. Heat oil in a large frying pan (ideally one that can be put in the oven); seal the rumps on each side. Add thyme to the pan and cook in the oven 10 - 15 minutes for medium rare or a little longer if you prefer your meat medium. Remove from the oven, covered loosely with foil to rest for 10 minutes.
While resting make your chickpea puree. Add chickpeas, garlic, cumin, lemon juice and tahini in a food processor.
Pulse until a crumb like consistency forms. With the motor still running drizzle in the olive oil until a smooth paste
Forms. Season the hummus with salt. Mix the labne with the chilli paste.
Carve the roasts into thick slices and serve on a chickpea puree. Dress with the salad and dollop with the chilli labne.
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