Serves 4

1 RACK OF LAMB - 8 CHOPS

1 JAR OF GOOD QUALITY HARISSA PASTE

HERBED LABNEH TO SERVE

ASK YOUR BUTCHER TO FRENCH THE RACK OF LAMB (CLEAN THE BONE END OF FAT)

REMOVE ANY EXCESS FAT CAP AND CLEAN AWAY ANY SILVER SKIN WITH A SHARP KNIFE

CUT THE CHOPS APART using a sharp knife

USE A BLUNT MUDDLER OR MEAT MALLET TO GENTLY POUND THE MEAT PORTION OF THE CHOP UNTIL SLIGHTLY FLATTENED

PLACE THE MEAT END OF THE CHOP IN A BOWL WITH THE HARISSA PASTE AND ALLOW TO MARINATE FOR 10-15 MINUTES

SEAR THE CHOPS ON A HOT GRIILL PAN FOR 2-3 MINUTES A SIDE UNTIL MEDIUM RARE

SERVE WITH COOLING LABNEH - MINT, LEMON AND CHOPPED CUCUMBER