Method

For the spiced lamb rack

1. Set the Oven to 170°C (fan).
2. Roast all the spices for the spice crust in a dry frying pan over a medium heat until they turn a shade darker, stirring or shaking them constantly. Crush them coarsely in a spice mill, coffee grinder or with a pestle and mortar.
3. Mix them with the rose petals and finely chopped pistachio then add the softened butter and cream the mixture together. Finally add the breadcrumbs and incorporate.
4. Spoon the spice crust on to a piece of grease proof paper and spread it out with a spatula. With the tip of a knife, mark out 4 squares large enough to cover the side of each lamb rack, then place in the fridge to harden.
5. For the lamb rack, start by trimming off the skin and fatty layer – you can leave a very small layer of fat if you would like but i tend to remove it completely. Heat the oil in a large, heavy-based frying pan, add the lamb racks and cook over a high heat, turning frequently until the outside is well seared.
6. Transfer to a baking tray and place the spice crust on each rack – this should sit where the skin and fat used to be. Put in a preheated oven which has been set to 190°C (fan) and roast for 15 minutes, until cooked (medium rare). Remove and leave to rest for 5 minutes before serving.
7. Note: You can adjust the timings depending on how well you like your lamb to be done (20 mins for well done and 12 mins for rare). Of course this will depend on the size of the rack you purchase so check the meat before serving to ensure it’s cooked to your liking.

For the labneh:

1. Line a fine strainer with a few layers of cheesecloth or muslin and set over a bowl.
2. In another bowl, combine the yogurt, salt and lemon juice. Stir to incorporate. Spoon the yogurt mixture into the prepared strainer and fold layers of cheesecloth over the yogurt to cover completely.
3. Transfer yogurt (and strainer and bowl) to the refrigerator for 12-24 hours. After 12 hours, the yogurt mixture will have thickened into standard labneh.
4. Transfer into a pretty bowl and drizzle with the honey and sprinkle with walnuts. I also like to add a few of the dried rose petals to add colour.

For the Orange Oil:

1. Remove the peel from 2 oranges using a potato peeler or small knife. Be careful not to include any of the white pith which can be bitter.
2. In a small saucepan add the peel along with the oil and other aromatics.
3. Heat the oil very gently until barely breaking a bubble and leave on the heat for 30mins. Remove and leave to cool and infuse for 2 hours.
4. Once cool strain via a fine sieve into a bowl until ready to use.

For the scorched greens:

1. Blend the parsley with the oil and salt in a blender.You may need to add a little more oil depending on how large your bunch of parsley is – there should be enough to have a loose mixture.
2. Leave to infuse for a couple of hours and then strain via a muslin cloth into a bowl .
3. Cut the little gem lettuces in half and place in a bag and with a couple of tbsp. of the parsley oil. Vacuum seal it and then leave to infuse for 30 mins.
4. Once ready to cook, heat a griddle pan until smoking and cook the lettuce for 3 mins on each side or until wilted and scorched on the edges.

For the flat breads:

1. See middle eastern flat breads.

To plate:

1. See photo below: I lay 3 of the griddled lettuce half’s on each plate, slice the lamb racks in to cutlets and pile up 2 to a plate. Then drizzle round the orange oil.
2. The labneh is served separately in a bowl with the warm flatbreads stacked next to them for people to help themselves.

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