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 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
- 1Preheat oven to 200C. Cook freekeh in a saucepan of boiling salted water until tender (8-10 minutes), drain and set aside.
- 2Meanwhile, 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.
- 3Combine 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.