From Instagram Feed to Table: Recreating CAMP’s Lamb Loin, Labneh, Cauliflower & Black Rice
I’m a firm believer that some of the best cooking inspiration often starts with a single image. While scrolling through the feed of CAMP, a local spot in Greenville, SC, a particular dish caught my eye: Lamb Loin with Whipped Labneh, Roasted Cauliflower and Black Rice.👇
It looked vibrant, complex and full of texture. I’ve worked with black rice and roasted cauliflower before, but I’ll admit, I had to look up Whipped Labneh.
The Discovery: What is Labneh?
As it turns out, Labneh is essentially “yogurt cheese.” It’s Middle Eastern in origin and made by straining the whey out of salted Greek yogurt until it reaches a thick, spreadable consistency. Somewhere between cream cheese and thick sour cream. When whipped, it becomes an incredible, tangy canvas for bold spices like Za’atar.
My Spin: Technical Tweaks
Part of the fun of copycating a recipe is adapting a professional kitchen’s setup to my home kitchen.
- The Protein: While the restaurant used lamb (my wife won’t eat it), I switched to Pork Tenderloin, prepared sous vide to ensure it stayed incredibly juicy.
- The Crunch: Instead of a traditional oven roast, I opted for the Air Fryer for the cauliflower. It provides that deep, golden-brown char in half the time.
- The Finish: I didn’t have leek dust on hand, so I leaned into the “crunch factor” with toasted sesame seeds and a high-quality Greek olive oil.
Why This Meal Works
This dish has great balance, anchored by the precision of the sous vide pork and the lush, creamy foundation of the whipped labneh. It succeeds by layering high-contrast textures from the snap of the air-fried cauliflower and toasted almonds to the al dente bite of the forbidden rice, against a sharp acidic profile provided by the blood orange and tangy yogurt, which effortlessly cuts through the richness of the fats. The za’atar acts as the essential savory bridge, marrying the earthy, nutty notes of the grains with the bright freshness of the mint and parsley, while the striking visual contrast of the dark rice against the white labneh ensures the experience is as sophisticated on the eyes as it is on the palate.
Ingredients
Whipped Labneh
- 1 cup plain Greek yogurt (full fat is best)
- 1/2 tsp kosher salt
- 1 tbs lemon juice
- 1 tbs olive oil (for drizzling)
Sous Vide Spiced Pork Tenderloin
- 1 pork tenderloin
- 1-2 tbs Za’atar seasoning
Forbidden Rice
- 1 cup black (or purple) rice
- 1 1/2 cups vegetable stock
- 1 blood orange, cut into supremes
- 1/2 cup toasted almonds, chopped
- 2 tbs toasted sesame seeds
- 1 tbs fresh parsley, chopped + whole leaves for garnish
- 1 tbs fresh mint, chopped + whole leaves for garnish
- Salt to taste
Air Fried Za’atar Cauliflower
- 1 medium head of cauliflower, cut in 1 inch florets
- 2 tbsp olive oil
- 1 tbs Za’atar
Instructions
Whipped Labneh (24-48 hours prior to meal)
- Mix the yogurt and salt. Line a mesh strainer with cheesecloth or a heavy-duty paper towel and set it in a strainer over a bowl.
- Let it sit in the fridge for at least 24 hours.
- Once thickened, discard the liquid, transfer the “cheese” to a bowl and whisk in the lemon juice until light and airy.
Sous Vide Spiced Pork Tenderloin
- Season the tenderloin generously with Za’atar and salt.
- Seal in a vacuum bag and cook at 140°F (60°C) for 1.5 to 2 hours.
- The Finish: Remove from the bag, pat extremely dry and sear in a smoking-hot cast iron skillet for 60 seconds per side to develop a crust. Let it rest for 5 minutes before slicing.
Forbidden Rice with Blood Orange
- Rinse the rice and combine with vegetable stock in a pot. Bring to a boil, then simmer (covered) for 30–45 minutes until tender.
- While the rice is warm, fold in the chopped parsley, mint, toasted almonds and sesame seeds.
- The Supreme Technique: Carefully cut the “supremes” (the skinless segments) from the blood orange and fold them in last to keep them from breaking apart.
Air Fried Za’atar Cauliflower
- Preheat air fryer to 390°F.
- Toss florets with olive oil and Za’atar.
- Air fry for 8 minutes, shake the basket and cook for another 3–4 minutes until the edges are crispy and dark.
Plating
To mimic that high-end restaurant look, start with a generous amout of the Whipped Labneh on the bottom of the plate. Use the back of a spoon to create small textural ridges (these hold the olive oil later!). Top with a mound of the Forbidden Rice, nestle the Pork slices alongside the Cauliflower and finish with a heavy drizzle of olive oil and fresh herb leaves. Add a few more blood orange supremes for extra color and garnish.
one foodie 