Spiced lamb with warm carrot and freekeh salad


  • Serves 4 people

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.

  • 100 gm cracked freekeh
  • 1 tsp each ground cumin, ground coriander and ground chilli, plus extra to serve
  • 4 lamb backstraps (200gm each), at room temperature
  • 2 tbsp olive oil
  • 3 carrots, cut into julienne
  • 1 Spanish onion, thinly sliced
  • 2 garlic cloves, finely chopped
  • 1 cup coarsely chopped flat-leaf parsley
  • Finely grated rind of 1 lemon, juice of 2
  • 100 gm hulled tahini
  • 2 tbsp natural yoghurt
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.
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