Australian Lamb Recipe

Prepare lamb

Take the lamb out of the refrigerator 30 minutes before cooking to come toward room temperature. Pat dry with paper towels.

In a small bowl, combine olive oil, minced garlic, chopped rosemary, chopped thyme, lemon zest, sea salt and black pepper to form a paste.

Rub the herb-garlic paste evenly over the lamb, coating all exposed surfaces. If using a rack, press into the meat between the bones. Let rest with the rub for 20–30 minutes (or refrigerate covered for up to 4 hours) to marinate.

Preheat oven to 200°C (390°F). Heat a large ovenproof skillet over medium-high heat until very hot.

Add a thin film of oil to the skillet. Sear the lamb on all exterior sides until deeply browned, about 2–3 minutes per side (for chops or a frenched rack, sear the fat cap and sides). This develops flavor and color.

Transfer the skillet to the preheated oven. Roast until the internal temperature reaches 54–57°C (130–135°F) for medium-rare: about 10–15 minutes for chops or 12–18 minutes for a rack depending on thickness. For medium, aim for 60–63°C (140–145°F). Use an instant-read thermometer inserted into the thickest part without touching bone.

Remove lamb from the oven and transfer to a cutting board. Tent loosely with foil and rest for 8–10 minutes to allow juices to redistribute; carryover will raise temperature a few degrees.

Slice the lamb into chops or between bones into individual ribs. Arrange on a warmed platter.

While lamb rests, make the labneh-tahini sauce. In a bowl combine labneh, tahini, lemon juice, grated garlic, warm water and olive oil.

Whisk vigorously until smooth and creamy. Adjust consistency with an extra teaspoon or two of warm water if too thick. Season with salt and black pepper to taste.

Taste and balance: add more lemon for brightness, more tahini for nuttiness, or a pinch of salt as needed. Keep chilled or at cool room temperature until serving.

In a medium bowl combine chopped parsley, mint, dill (if using) and thinly sliced red onion.

Dress the herbs lightly with 1 tablespoon extra-virgin olive oil, squeeze of lemon juice from the lemon wedges, and sprinkle 1/4 tsp sea salt. Toss gently to combine.

To serve: spoon a generous smear or dollops of labneh-tahini sauce on the serving plate or across the platter. Lay sliced lamb over or beside the sauce.

Scatter the dressed herb mixture over and around the lamb. Drizzle a little extra-virgin olive oil over the meat, squeeze lemon wedges over the lamb if desired, and finish with a light dusting of sumac for color and tang.

Serve immediately while lamb is warm, with extra sauce and lemon wedges on the side.