Lamb sausages with labne, dukkah and tomato salad

These sausages with a difference make a great dish for a relaxed meal with friends, allowing you to serve something special that isn't formal.

  • 50 mins cooking
  • Serves 4
  • Print


Lamb sausages with labne, dukkah and tomato salad
  • 2 teaspoon olive oil
  • 8 thick lamb sausages
  • 400 gram tomato medley mix
  • 125 gram cherry truss tomatoes
  • 1/2 red onion
  • 250 gram rocket
  • 1 tablespoon olive oil, extra
  • 1 tablespoon lemon juice
  • 1/4 teaspoon sumac
  • 1 teaspoon sea salt flakes
  • 500 gram greek-style yogurt
  • 2 strips lemon rind
  • 1/2 cup (125ml) olive oil, approximately
  • 2/3 cup (110g) blanched almonds
  • 1/4 cup (35g) sesame seeds
  • 1 tablespoon coriander seeds
  • 1 tablespoon cumin seeds
  • 1 teaspoon sea salt flakes
  • 1/2 teaspoon freshly ground black pepper


Lamb sausages with labne, dukkah and tomato salad
  • 1
    Make the labne. Line a sieve with muslin; place sieve over a bowl or jug. Stir salt into yogurt. Spoon the yogurt mixture into the sieve. Cover, refrigerate for 24 hours or until thick. Discard liquid. Roll tablespoons of yogurt into balls. Place into a small container; add rind. Pour in enough oil to cover balls. Cover; refrigerate until serving.
  • 2
    Make dukkah. Preheat oven to 180°C/350°F. Spread nuts on an oven tray and sesame seeds on a separate oven tray. Roast nuts and seeds about 10 minutes or until toasted; cool. Meanwhile, dry-fry coriander and cumin seeds in small frying pan, stirring, until fragrant. Cool. Grind coriander and cumin seeds in a mortar and pestle or spice grinder. Process nuts until chopped finely. Combine nuts and all the seeds in a medium bowl; stir in salt and pepper. Store in an airtight container.
  • 3
    Heat oil in large frying pan; cook sausages until browned all over and cooked through.
  • 4
    Meanwhile, thickly slice tomatoes. Peel and thinly slice onion. Trim rocket. Combine tomato, onion, extra oil and juice in medium bowl; season to taste.
  • 5
    Serve sausages with tomato salad, rocket, labne and dukkah. Sprinkle labne with sumac.


Dukkah can be made 2 weeks ahead. Store in an airtight container in a cool, dry place. Sprinkle leftover dukkah on grilled lamb, or serve with olive oil and bread for dipping. Labne can be made 3 days ahead; keep refrigerated. You need to begin this recipe a day ahead.

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