Staying in
Chargrilled lamb, labneh and poached nespole
By Clare Lattin and Tom Hill
‘This is a favourite dish at Ducksoup, our restaurant in Soho. Poaching the sunkissed nespole enhances their subtle sweetness, and the slightly savoury labneh acts as the perfect accompaniment. Not to mention the colour palette which tempts us with the promise of many vibrant feasting days ahead.’
SERVES 4-6
• 2kg lamb eg, boned and butterflied
• Olive oil
• 6-8 fresh nespoles
• Glug of extra virgin olive oil
• 4-5 bay leaves
• 200g labneh
• 1 unwaxed lemon, juice
• Sea salt and black pepper
#StayingIn Swaps If you can’t find nespole, use apricots instead. Thyme leaves would work well instead of bay leaves.
1 For the lamb, heat a large heavy-bottomed frying pan until smoking. Rub the lamb with oil and season with salt and pepper. Place in the frying pan and cook for five minutes or so, first on one side and then on the other. Turn
