Za’atar-Spiced Lamb & Labneh Pizzettes

1. Prepare labneh: Line large strainer with cheesecloth. Place yogurt in cheesecloth; sprinkle with salt. Gather corners of cheesecloth to cover yogurt. Twist cheesecloth tightly and tie to a wooden spoon, allowing wrapped yogurt to hang over strainer. Set in fridge for 24 to 48 hours. Remove labneh from cheesecloth and discard whey.
2. Prepare spiced lamb: Preheat oven to 375 F. Rub lamb loin with oil. In small bowl, combine thyme, coriander, cumin, sesame seeds, sumac, salt and pepper for za’ater spice blend. Rub za’atar and garlic over lamb.

3. Over medium-high heat, heat large skillet. Sear lamb loin on all sides until golden brown.

4. Roast lamb in preheated oven until medium rare. Allow lamb to rest, then cut into thin slices.

5.  For crispy pita rounds, preheat oven to 425 F. Cut pita breads into 50 mini pitas using a 2-inch round cutter. Arrange pitas on parchment-lined baking sheet; brush pitas with oil and season with salt. Bake 7 to 9 minutes until golden brown and crisp.

6. To serve, place a slice of lamb and dollop of labneh on each crispy pita round. Garnish with torn mint.

Photo courtesy of The American Lamb Board