Lamb and thyme with oven roasted tomatoes and labneh

Name: Lamb and thyme with oven roasted tomatoes and labneh
Yield: 4
Ingredients: 500 g Ripe tomatoes, cut in half horizontally (Main); 5 Tbsp Olive oil, plus extra for rubbing over the lamb; 1 Tbsp Balsamic vinegar; 1 serving Sea salt and cracked black pepper; 2 medium Onions, thinly sliced; 1 Tbsp Thyme leaves, roughly chopped (Main); 2 cloves Garlic, very finely chopped; 1 Lemon, finely grated zest and juice; 4 Lamb fillets, trimmed of any silver skin (Main); 200 ml Chicken stock; 1 cup Couscous; 4 handfuls Baby spinach; 1 large handful Mint leaves, shredded; 4 Labneh balls, each piece broken in half (Main)

for 4 people

Kathy Paterson

Food writer and stylist.

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Roast the tomatoes the day before and cook off the onions to speed up preparation time.

Tip – I used store bought Labneh made into small balls and stored in olive oil. Labneh is really easy to make at home – find labneh recipes here.

Ingredients

500 g	Ripe tomatoes, cut in half horizontally (Main)
5 Tbsp	Olive oil, plus extra for rubbing over the lamb
1 Tbsp	Balsamic vinegar
1 serving	Sea salt and cracked black pepper
2 medium	Onions, thinly sliced
1 Tbsp	Thyme leaves, roughly chopped (Main)
2 cloves	Garlic, very finely chopped
1	Lemon, finely grated zest and juice
4	Lamb fillets, trimmed of any silver skin (Main)
200 ml	Chicken stock
1 cup	Couscous
4 handfuls	Baby spinach
1 large handful	Mint leaves, shredded
4	Labneh balls, each piece broken in half (Main)

Directions

Heat the oven to 150C. Line a shallow baking tray with baking paper. Arrange the tomato halves on the tray, skin-side down, and sprinkle with 1 tablespoon oil and vinegar. Season with salt and freshly ground black pepper. Place in the oven and roast for 1 -1 ½ hours until the tomatoes are semi-roasted.
Heat a large frying pan over low heat, add 1 tablespoon olive oil and the onions. Cook until the onions begin to caramelise, about 20 minutes, stirring from time to time to prevent sticking.
Place the thyme, garlic, lemon zest and juice and 2 tablespoons of olive oil in a small bowl and season with salt. Set aside.
Heat a large frying pan over medium-high heat. Rub the lamb fillets with a little oil and place in the hot pan. Pan-fry, turning to cook on all sides for 5 minutes. Transfer to a plate and spoon over the thyme mixture. Cover loosely and leave to rest.
Meanwhile, pour the chicken stock into a saucepan and bring up to the boil. Remove from the heat, add the couscous and 1 tablespoon olive oil. Cover and leave for 10 minutes.
To serve, place the spinach leaves in the base of a large shallow serving bowl. Fluff up the couscous with a fork and add the onions and shredded mint leaves. Season and pile on top of the spinach. Arrange the roasted tomatoes around. Slice the lamb and place on top with the dressing and juices on the plate.
Top with Labneh pieces and finely grate the zest of orange over the dish.

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