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Yoghurt lamb with freekah pilaf

You'll need

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


  • 01
  • 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).
  • 02
  • 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.
  • 03
  • 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.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

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