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
- 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 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, not a huge deal!!
- 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.
- 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 need and then add the apricots.
- Grill for 3 minutes per side or until the apricots begin to caramelize.
- Once grill marks begin to appear, you will know they are ready.
- 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!
Judging Doneness Without a Probe
Most home cooks ruin lamb steaks by relying blindly on kitchen timers. Thick cuts demand tactile evaluation. Press the center of the meat with your index finger. Raw flesh yields completely under pressure. Medium-rare resistance mimics the firm, springy bounce of the muscle at the base of your thumb. Pull the steaks off the grates when they reach that specific spring, roughly five minutes per side over high heat. Always let the meat rest for five solid minutes before slicing. Cutting too early forces valuable moisture out onto the board.
Managing the Dairy Component
Traditional labneh requires draining plain Greek yogurt through cheesecloth for twelve to twenty-four hours in the refrigerator. Straining extracts the whey. If you lack time, skip the hanging process entirely. Use standard full-fat Greek yogurt directly from the tub. The fat content holds the seasoning without running across the plate. Toast pine nuts, pistachios, and sesame seeds in a dry skillet for precisely four minutes until aromatic. Watch the pan constantly because nuts burn rapidly once heated.
Repurposing the Components
Leftover sliced lamb and grilled fruit keep safely in an airtight container for up to three days. Transform cold remnants into breakfast hash by dicing the meat and crisping it in a hot skillet with leftover potatoes. Fold any remaining herb-crusted labneh into warm grains or spread it thickly over morning toast.
