Lamb Sausages With Labne, Dukkah And Tomato Salad

1. 1

   To make the labne, line a strainer with cheesecloth and place over a bowl. Stir salt into yogurt then pour into prepared strainer. Cover and refrigerate for 24 hours, or until thick. Discard liquid. Roll tablespoonfuls of yogurt into balls. Place into a small container. Sprinkle with lemon zest. Add enough olive oil (around 1/2 cup) to cover balls. Cover and refrigerate until serving.

2. 2

   To make the dukkah, preheat oven to 350u00b0F. Spread almonds and sesame seeds out on separate baking trays. Roast for 10 mins, or until toasted then let cool. Meanwhile, dry-toast coriander and cumin seeds in a small frying pan, stirring, until fragrant. Let cool. Grind coriander and cumin seeds in a mortar and pestle or spice grinder. Process almonds until chopped finely. Combine almonds, sesame seeds, coriander, cumin and pepper. Season with salt to taste.

3. 3

   Heat 2 tsp olive oil in a large frying pan over high heat. Cook sausages until browned all over and cooked through.

4. 4

   Combine tomato, onion, remaining oil and lemon juice in a medium serving bowl. Season to taste.

5. 5

   Serve sausages with tomato salad, arugula, labne and dukkah. Sprinkle labne with sumac.

* Per serving · 4 servings · Values may vary.