A plate that looks like you booked a restaurant. Heirloom carrots roasted till they blister, hot honey pulled over while they steam, all sat on cool labneh with a pink lamb rump alongside. A sharp green salad on the side keeps the whole thing honest. Sweet, sharp and savoury, and not as hard as it looks.
40 mins. Serves 4.
Ingredients
- 600g Baby or heirloom carrots
- 3 dessertspoons Plateit Hot Honey Drizzle
- 500g Lamb rump
- 250g Labneh
- 2 tbsp Olive oil
- 1 tsp Cumin seeds
- Mint and parsley, to serve
- ½ Lemon
- 150g Mixed green leaves
- 2 tbsp Plateit French Vinaigrette
- Salt and pepper
Method
- Toss the carrots in the oil, cumin and salt. Roast at 220°C for 25 to 30 mins until charred and tender.
- Season the lamb hard, sear fat side down until it renders and browns, then cook to medium. Rest 8 mins.
- Spread the labneh across the plates. Carrots piled on top, 3 dessertspoons of Plateit Hot Honey Drizzle over while they are still hot.
- Slice the lamb against the grain and lay it alongside. Herbs and lemon to finish.
- Dress the leaves with 2 tbsp of Plateit French Vinaigrette at the last second and put the salad on the side. Undressed until the plate is going out, or it collapses.
Tip: Drizzle the honey the second the carrots come out. The residual heat loosens it into a glaze.
Do this: Knife and fork, not a spoon. The labneh is a bed, not a sauce, and everything on this plate wants cutting.
