Recipe provided by | Chef Alexi Mandolini
Servings: 50
INGREDIENTS
3 pounds American Lamb loin
2 tablespoons olive oil
1 tablespoon dried thyme
1 tablespoon coriander
1 tablespoon cumin
1 tablespoon toasted sesame seeds
1 tablespoon sumac
1 teaspoon kosher salt
1 teaspoon cracked black pepper
3 garlic cloves, minced
2 cups Labneh (Recipe Follows)
50, 2-inch Crispy Pita Rounds (Recipe Follows)
for garnish mint leaves, torn
Labneh (makes about 2 cups):
24 ounces plain whole milk yogurt
2 teaspoons kosher salt
Crispy Pita Rounds (makes 50 each):
10, 6-inch pita rounds
2 tablespoons olive oil
Kosher salt to taste
DIRECTIONS
METHOD:
Rub lamb loin with oil. In a small bowl, combine thyme, coriander, cumin, sesame seeds, sumac, salt and pepper to make Za’ater spice blend. Rub Za’atar spice blend and garlic over the lamb. Over medium-high heat, heat skillet; sear lamb loin on all sides until golden brown. Roast lamb at 375°F until medium rare. Allow lamb loin to rest; slice thin.
For the Labneh: Line a large strainer with cheesecloth. Place yogurt in cheesecloth; sprinkle with salt. Gather corners of cheesecloth to cover the yogurt. Twist the cheesecloth tightly and tie to a wooden spoon allowing the wrapped yogurt to hang over the strainer. Set in fridge for 24 to 48 hours. Remove labneh from cheesecloth and discard whey.
For the Crispy Pita Rounds: Cut pita rounds into 50 mini pitas using a 2-inch round cutter. Arrange the pitas on a parchment-lined baking sheet; brush pitas with oil and season with salt. Bake for 7 to 9 minutes at 425°F until golden brown and crisp.
To serve: Place a slice of lamb and dollop of labneh on each crispy pita round. Garnish with torn mint.
Recipe and image provided by The American Lamb Board
Chef Tips:
Za’atar spice blend can be stored for up to 6 months in an airtight container.