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Spiced lamb with warm carrot and freekeh salad

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.

You'll need

100 gm cracked freekeh 1 tsp each ground cumin, ground coriander and ground chilli, plus extra to serve 4 lamb backstraps (200gm each), at room temperature 2 tbsp olive oil 3 carrots, cut into julienne 1 Spanish onion, thinly sliced 2 garlic cloves, finely chopped 1 cup coarsely chopped flat-leaf parsley Finely grated rind of 1 lemon, juice of 2 100 gm hulled tahini 2 tbsp natural yoghurt


  • 01
  • Preheat oven to 200C. Cook freekeh in a saucepan of boiling salted water until tender (8-10 minutes), drain and set aside.
  • 02
  • 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.
  • 03
  • 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.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

Aug 2015

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