charred lamb with smoky aubergine labneh

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Charred lamb with smoky aubergine labneh

PREP TIME

45 Mins
COOK TIME

45 Mins
SERVING

10 People
VIEWS

3,450

This barbecue recipe by John Gregory-Smith combines charred Welsh lamb loin with a smoky aubergine labneh dip for a wonderful summer dish. It really showcases the best of Welsh lamb season, between the months of August and November.

Ingredients

500g Welsh lamb loin fillets

1 tbsp olive oil

3 garlic cloves, bashed

Juice 1 lemon

2 aubergines

200g labneh or thick greek yogurt

35g butter

1½ tsp pul biber or Turkish chilli flakes (see Know-how)

Small handful finely chopped fresh flatleaf parsley

Directions

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Charred lamb with smoky aubergine labneh

Ingredients

Directions

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