Freekeh with spicy lamb cutlets
( SERVES 4 )
Photo by Babiche Martens
For this lamb salad, use an easy-to-cook cut. I like to chew the bones, so have used tender cutlets, but if you’d rather use a fillet or loin, that’s great too. Freekeh, with its unique flavour, is a nutty and slightly chewy grain that’s great to cook with. Don’t be scared off by having not used it before. Here I put my twist on a good old Kiwi salad with a scattering of freekah, which is found in a lot of Middle Eastern cuisine.
For the marinade
|1 Tbsp||Olive oil|
|1 tsp||Dried oregano|
|2 tsp||Sesame seeds|
|½ tsp||Salt and freshly ground black pepper|
|1 pinch||Chilli flakes|
For the lamb
- Preheat the oven to 180C. Cook the freekeh in the boiling salted water for 15 minutes until the water has been absorbed. Set aside.
- In a small bowl combine the oil, cumin, oregano, sesame seeds, salt, pepper and chilli flakes. Rub over the lamb.
- Cook the lamb for 10 minutes. Remove and let it sit for 10 minutes.
- In a large bowl, combine the cooked freekeh, feta, beans, radish sticks and almonds. Toss through the lemon juice and olive oil. Season with salt and pepper. Place on to a serving platter. Top with sliced lamb cutlets and the micro greens to decorate.