Name: Yoghurt lamb with freekah pilaf
Yield: 4
Ingredients: 2 tsp each ground cumin and ground coriander; 1 tsp ground chilli; 1 garlic clove, finely chopped; 200 gm thick plain yoghurt, plus extra to serve; Juice of 1 lemon; 12 lamb loin chops (about 100gm each); 30 ml olive oil; Freekah pilaf; 30 ml olive oil; ½ Spanish onion, diced; 1 garlic clove, finely chopped; 400 gm cracked freekah; 800 ml hot chicken stock; Finely grated rind and juice of 1 lemon; ½ cup each coarsely chopped flat-leaf parsley, mint and dill; 100 gm Persian feta, crumbled

Ingredients

2 tsp each ground cumin and ground coriander

1 tsp ground chilli

1 garlic clove, finely chopped

200 gm thick plain yoghurt, plus extra to serve

Juice of 1 lemon

12 lamb loin chops (about 100gm each)

30 ml olive oil

Freekah pilaf

30 ml olive oil

½ Spanish onion, diced

1 garlic clove, finely chopped

400 gm cracked freekah

800 ml hot chicken stock

Finely grated rind and juice of 1 lemon

½ cup each coarsely chopped flat-leaf parsley, mint and dill

100 gm Persian feta, crumbled

Method

Main

1.Dry-roast spices in a small frying pan until fragrant (1 minute), then combine in a bowl with remaining ingredients (except oil). Season to taste, stand to marinate (20 minutes).

2.Meanwhile, for freekah pilaf, stir oil, onion and garlic in a saucepan over medium-high heat until tender (4-5 minutes). Add freekah, stir to coat, then add stock and bring to the boil. Reduce heat to low, cover with a lid, cook until liquid is absorbed (15-20 minutes). Remove from heat, add lemon rind and juice, season to taste. Just before serving, stir through herbs and feta.

3.Preheat oil in a large frying pan over medium heat, add chops and turn occasionally until browned and cooked to your liking (5-6 minutes). Rest for 5 minutes and serve hot with freekah pilaf and extra yoghurt.

Styling by Emma Knowles

Styling by Aimee Jones