Yoghurt lamb with freekah pilaf
Australian Gourmet Traveller fast recipe for yoghurt lamb with freekah pilaf.
- Serves 4
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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
- 1Dry-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).
- 2Meanwhile, 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.
- 3Preheat 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.