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 gmcracked freekeh1 tsp eachground cumin, ground coriander and ground chilli, plus extra to serve4lamb backstraps (200gm each), at room temperature2 tbspolive oil3carrots, cut into julienne1Spanish onion, thinly sliced2garlic cloves, finely chopped1 cupcoarsely chopped flat-leaf parsleyFinelygrated rind of 1 lemon, juice of 2100 gmhulled tahini2 tbspnatural yoghurt
Preheat oven to 200C. Cook freekeh in a saucepan of boiling salted water until tender (8-10 minutes), drain and set aside.
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.
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.