Yoghurt lamb with freekah pilaf

Gourmet~Traveller

Cuisine: Middle Eastern

Serves: 4

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3 stars - based on 1 reviews

By Emma Knowles

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

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

Preparation method

Serves 4

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).

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.

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.

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