2 tsp eachground cumin and ground coriander1 tsp ground chilli1garlic clove, finely chopped200 gmthick plain yoghurt, plus extra to serveJuiceof 1 lemon12lamb loin chops (about 100gm each)30 mlolive oilFreekah pilaf30 mlolive oil½Spanish onion, diced1garlic clove, finely chopped400 gmcracked freekah800 mlhot chicken stockFinelygrated rind and juice of 1 lemon½ cup eachcoarsely chopped flat-leaf parsley, mint and dill100 gmPersian feta, crumbled
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.