Yoghurt lamb with freekah pilaf

AT A GLANCE

  • Serves 4 people

  • 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
01   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).
02   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.
03   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.
View Full Site