Grilled Lamb Tikka with Caramelized Apricots + Pine Nut Labneh.
So this grilled lamb tikka with caramelized apricots is so simple, quick and easy. If you are not a huge fan of lamb, steak or chicken can work as substitutes, but I recommend giving the lamb a go. Promise, it's not as scary as some of you may be thinking!!
Foto: Half Baked Harvest
Bahan-bahan
- 1 cup plain Greek yogurt
- 1 teaspoon lemon juice + zest
- 1 tablespoon each: pine nuts (pistachios and sesame seeds, chopped)
- 1 tablespoon fresh thyme
- mixed herbs (chopped (I used cilantro, basil, oregano + mint))
- olive oil (for serving)
- 4 lamb steaks
- 2 tablespoons tandoori paste
- 1/3 cup canned coconut milk
- 1 tablespoon sesame oil
- 2 teaspoons smoked paprika
- 1/2 teaspoon salt + pepper
- 6 ripe (but firm, apricots, halved + pitted)
- 1 tablespoon honey
- 1 tablespoon balsamic vinegar
- 6 fresh warm [naan | https://www.halfbakedharvest.com/homemade-naan-step-step-photos/] (for serving)
- fresh mint + cherry tomatoes (for serving)
Langkah-langkah
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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!!
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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.
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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.
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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.
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When ready to grill, preheat the grill or a grill pan to high heat.
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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.
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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.
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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!
Estimasi Nutrisi (per porsi)
Makronutrien
*AKG = Angka Kecukupan Gizi berdasarkan diet 2.000 kalori
💰 Estimasi Harga
📋 Rincian Harga Bahan (12% bahan terdeteksi)
| Bahan | Jumlah | Harga Satuan | Subtotal |
|---|---|---|---|
| plain Greek yogurt | 1 cup | Rp 15.000/200g | Rp 17.775 |
| lemon juice + zest | 1 teaspoon | - | - |
| each | 1 tablespoon | - | - |
| fresh thyme | 1 tablespoon | - | - |
| mixed herbs | - | - | - |
| olive oil | - | - | - |
| lamb steaks | 4 | - | - |
| tandoori paste | 2 tablespoons | - | - |
| canned coconut milk | 0.3333333333333333 cup | - | - |
| sesame oil | 1 tablespoon | - | - |
| smoked paprika | 2 teaspoons | Rp 40.000/kg | Rp 8.000 |
| salt + pepper | 0.5 teaspoon | - | - |
| ripe | 6 | - | - |
| honey | 1 tablespoon | - | - |
| balsamic vinegar | 1 tablespoon | - | - |
| fresh warm [naan | https | 6 | - | - |
| fresh mint + cherry tomatoes | - | - | - |
*Harga pasar perkiraan, bisa berbeda di daerah Anda
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