AT A GLANCE
With speediness in mind, we've opted for lamb backstrap here, but when you have more time, the salad would work equally well with a slow-roasted lamb shoulder.
|01||Preheat oven to 200C. Cook freekeh in a saucepan of boiling salted water until tender (8-10 minutes), drain and set aside.|
|02||Meanwhile, combine spices in a bowl with ½ tsp salt, then rub over lamb well. Heat 1 tbsp oil in a large ovenproof frying pan over medium-high heat, brown lamb all over (2-3 minutes), then roast in oven until cooked to your liking (4-5 minutes for medium-rare). Transfer to a plate to rest, return pan to the heat, add remaining oil, then carrot, onion and half the garlic and sauté until just tender (2-3 minutes). Toss with the freekeh, parsley, rind, half the juice and season to taste.|
|03||Combine tahini, yoghurt, remaining garlic, remaining lemon juice and 60ml hot water in a bowl and season to taste. Serve on spiced lamb and salad with a scattering of extra spices.|