Nigel Barden served up chargrilled lamb leg with Labneh and Poached Apricots on Radio 2 Drivetime with Simon mayo.
The ingredients are: 2-2.5kg lamb leg, boned and butterflied, olive oil, salt and freshly ground black pepper, Extra virgin olive oil, 8 fresh apricots, stone in, Few thyme leaves, 200g labneh (see below), Juice of 1 lemon and Salt.
For the Labneh: Whisk in 1 tsp of salt to every 500g of full-fat Greek yoghurt (don’t be tempted to use a fat-free version as it won’t be the same). Pour the mixture into cheesecloth suspended over a bowl (you can also use a large coffee filter) to allow the excess liquid to drip through. Depending on how thick you want your labneh, leave it overnight for medium-firm or 3 days for super-firm.