Lamb rump, a tender cut from the top of the leg makes an excellent roasting joint for two people.
500g full-fat natural yogurt
300g lamb rump
2 tbsp harissa
½ cauliflower, broken into florets
400g can chickpeas, drained and rinsed
2 tbsp good-quality olive oil, plus extra for drizzling
1 tbsp cumin seeds
1 preserved lemon, finely chopped handful mint, leaves torn
2 spring onions, chopped diagonally
You will need muslin or a J-cloth
1 The night before, make the labneh. Put a sieve over a large bowl and line with muslin or a J-cloth. Mix the yogurt with 1/4 tsp salt, spoon into the sieve and put in the fridge to strain. Massage the harissa into the lamb, cover and chill overnight.
2 Heat oven to 200C/180C fan/gas 6. Toss the cauliflower and chickpeas in a large roasting tin with the oil, cumin seeds, preserved lemon and seasoning. Season the lamb and nestle into the roasting tin. Roast for 20 mins for pink (or 25 mins if you prefer your meat a little more well done), then remove the lamb to rest. Continue cooking the other ingredients for 15 mins until the cauliflower is beginning to char.
3 Meanwhile, bring the yogurt out of the fridge – it should have thickened to a spreadable consistency and taste slightly soured. Remove from the muslin and discard the drained liquid. Any leftover labneh can be kept in an airtight container in the fridge for up to five days.
4 Carve the lamb into thin slices. Spread a good dollop of labneh onto each plate and top with the lamb and the chickpea mixture. Scatter over the mint and spring onions, and drizzle over a little oil to serve.
GOOD TO KNOW calcium • folate • fibre • vit c • iron • 2 of 5-a-day • gluten free
PER SERVING 693 kcals • fat 41g • saturates 14g • carbs 32g • sugars 9g • fibre 11g • protein 43g • salt 0.6g