Grilled Lamb Tikka with Caramelized Apricots and Pine Nut Labneh
Try this Grilled Lamb Tikka with Caramelized Apricots and Pine Nut Labneh recipe.
Try this Grilled Lamb Tikka with Caramelized Apricots and Pine Nut Labneh recipe.
- 1 tablespoon honey
- 1/3 cup canned coconut milk
- 2 teaspoons smoked paprika
- 1 tablespoon balsamic vinegar
- 1 tablespoon sesame oil
- 1/2 teaspoon salt + pepper
- 1 cup plain greek yogurt
- 1 tablespoon fresh thyme
- labneh:
- 1 teaspoon lemon juice + zest
- 1 tablespoon each: pine nuts pistachios and sesame seeds, chopped
- mixed herbs chopped (i used cilantro, basil, oregano + mint)
- olive oil for serving
- lamb:
- 4 lamb steaks
- 2 tablespoons tandoori paste
- 6 ripe, but firm apricots halved + pitted
- 6 fresh warm naan for serving
- fresh mint + cherry tomatoes for serving
- Carbohydrate 5.12509166912476 g
- Cholesterol 0.91875 mg
- Fat 7.77050875685756 g
- Fiber 0.439996891188141 g
- Protein 1.3834223959101 g
- Saturated Fat 4.21815100097516 g
- Serving Size 1 1 Serving (45g)
- Sodium 14.5712708352884 mg
- Sugar 4.68509477793662 g
- Trans Fat 0.416325000304933 g
- Calories 91 calories
Step-by-step
- Labneh: In a bowl, mix together the yogurt, lemon juice, lemon zest and a pinch of salt. Place a sheet of cheesecloth or a thin kitchen towel in a mesh strainer. Pour the yogurt mixture into the cloth and bring the edges of the cloth together at the top. Tie together the ends of the cloth, so the yogurt is closed inside. Place the strainer over a large bowl and place in the fridge overnight. If you are in a hurry, you can skip straining the yogurt and just use the Greek yogurt as is.
- Meanwhile, add the pine nuts, pistachios, sesame seeds and thyme to a skillet. Cook until toasted and fragrant, about 3-5 minutes. Season with salt.
- When the labneh is ready, remove it from the fridge and roll it into balls. Roll each ball in the chopped herbs and then place in a bowl and cover with olive oil. Keep in the fridge until ready to serve.
- Lamb: Place the lamb in a gallon size ziplock bag or a 9x13 inch pyrex. Add the tandoori paste, coconut milk, sesame oil, smoked paprika, salt and pepper. Massage the marinade all over the lamb steaks. Let sit for 20-30 minutes or up to 6 hours in the fridge.
- When ready to grill, preheat the grill or a grill pan to high heat.
- In a bowl, toss together the apricots, honey and balsamic vinegar.
- Place the steaks on the grill and grill about 5 minutes per side (cooking time will vary depending on the thickness of your lamb) or until your desired doneness is reached. Remove from the grill and allow to rest 5 minutes before slicing the steak thinly.
- Meanwhile, rub the grill with a little oil if needed and then add the apricots. Grill for 3 minutes per side or until the apricots begin to caramelize.
- To serve, place a piece of naan on a plate. Add the slices of lamb and then the apricots. Place a few labneh balls on each piece of naan and sprinkle with the pine nut/seed mixture. Drizzle with olive oil and then add fresh mint and cherry tomatoes. EAT!
A Weeknight Escape: Grilled Lamb Tikka with Caramelized Apricots and Pine Nut Labneh
Life as a working mom is a whirlwind. Between juggling deadlines, school pick-ups, and ensuring everyone gets a decent meal on the table, finding time for elaborate cooking feels like a luxury. But even amidst the chaos, I crave those moments of culinary escape, those dishes that transport me, even if just for a few minutes, to a more relaxed state. This Grilled Lamb Tikka with Caramelized Apricots and Pine Nut Labneh recipe has become my go-to for just such an occasion. It's surprisingly easy to make, even on a busy weeknight, yet it boasts a flavor profile that’s both sophisticated and satisfying.
The beauty of this dish lies in its balance. The tender, smoky lamb, marinated in a vibrant blend of spices, provides a rich and savory base. The sweet, caramelized apricots add a delightful counterpoint, their sweetness cutting through the richness of the lamb. And the pine nut labneh? Oh, the labneh! This creamy, tangy yogurt cheese is the perfect finishing touch, adding a layer of texture and brightness that elevates the dish to something truly special. It's the kind of dish that feels both celebratory and comforting, perfect for a weeknight dinner or a relaxed weekend gathering.
The Magic of Labneh: Making labneh is surprisingly simple. It's essentially strained yogurt, allowing the whey to drain away, resulting in a thicker, creamier texture. While I do recommend straining the yogurt overnight for the best results, I understand that not everyone has the time. If you're short on time, you can use Greek yogurt straight from the container – it'll still be delicious!
Grilling Made Easy: This recipe is designed to be flexible. You can grill the lamb and apricots outdoors on a charcoal or gas grill, or indoors on a grill pan. If using a grill pan, ensure it's well-oiled to prevent sticking. The key is to achieve those beautiful grill marks, which not only enhance the visual appeal but also add a delightful smoky char to the lamb and apricots.
Beyond the Recipe: This isn't just a meal; it's an experience. The aroma of grilling lamb fills the air, creating a warm and inviting atmosphere. The vibrant colors of the lamb, apricots, and fresh herbs are a feast for the eyes. And, of course, the taste is simply unforgettable. This recipe has become a cherished part of our family dinners, a reminder that even amidst the whirlwind of everyday life, there’s always time to savor delicious, healthy food. It’s more than just a meal; it’s a small escape, a moment of joy, and a testament to the power of simple, flavorful cooking.
Serving Suggestions: I love serving this dish with warm naan bread, which provides a soft, slightly sweet contrast to the savory lamb and tangy labneh. A sprinkle of fresh mint and cherry tomatoes adds a pop of freshness and color. You can also serve it with a side of couscous or quinoa for a more complete meal.
Variations: Feel free to experiment with different herbs and spices to customize this recipe to your liking. Try adding a pinch of cumin or coriander to the lamb marinade, or substituting different nuts for the pine nuts in the labneh. The possibilities are endless!
This Grilled Lamb Tikka with Caramelized Apricots and Pine Nut Labneh is more than just a recipe; it’s a culinary journey. It's a reminder to find joy in the simple things, to savor the flavors, and to create memories around the table, one delicious bite at a time. So, go ahead, treat yourself. You deserve it.
