500g natural yoghurt
1 bunch flat-leaf parsley
1 bunch coriander
1 garlic clove, crushed
1 tsp chilli flakes
Finely grated zest of 1 lemon
Juice of 1 lemon
3/4 cup (180ml) extra virgin olive oil
18 peppers (such as shishito or padron peppers) or mini capsicums
12 Dorper lamb chops (or substitute another high-quality lamb)
- To make the labneh, line a sieve with muslin or clean Chux and set over a bowl. Place yoghurt in the muslin, draw up the edges to make a tight parcel and secure with kitchen string. Chill for 8 hours or overnight, until labneh is thick and most of the whey has drained. (The whey is great in smoothies or to finish a gravy or sauce).
- Very finely chop the stems and leaves of the parsley and coriander. Mix herbs, garlic, chilli, lemon zest and half the lemon juice in a bowl. Gradually add the oil and mix until it has a salsa type consistency. Season with salt flakes and freshly ground black pepper. Set aside.
- Preheat a chargrill pan or barbecue to high. Grill peppers for 3-4 minutes until blistered and tender. Set aside.
- Season lamb chops and add to the chargrill. Cook for 5 minutes, turning halfway, until medium or cooked to your liking. Remove from the grill and squeeze over remaining lemon juice. Cover with foil and rest for a 5 minutes.
- Spread labneh over a platter, top with the lamb and peppers, and drizzle with the herb salsa to serve.