Spiced lamb cutlets with freekeh and labne

Try Nadeem Turkia’s Middle Eastern twist on lamb cutlets, served with freekeh, a tomato salad and a zesty dressing featuring pomegranate molasses and fresh lemon juice.

Spiced lamb cutlets with freekeh and labne Credit: Jiwon Kim

• serves

  4

• prep

  15 minutes

• cook

  35 minutes

• difficulty

  Easy

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Ingredients

• 12 bone-in lamb cutlets
• 2 tbsp Moroccan spice mix
• Olive oil, for drizzling
• Labne, to serve                                                                                                                        

For the dressing

• 1 tbsp lemon juice
• 2 tbsp pomegranate molasses
• 100 ml extra virgin olive oil
• Salt, to taste

For the salad

• 2 tomatoes, roughly chopped
• 1 small red onion, finely chopped
• 1 carrot, grated
• 80 g mesclun salad mix

For the freekeh

• 1 ½ cups cooked wholegrain green freekeh
• 3 tbsp homemade tomato sauce, or tomato passata
• Pinch Lebanese seven spice
• 2 tbsp thickened cream

Instructions

1. Pre-heat the oven to 180˚C (fan-forced). In a large mixing bowl, combine the lamb cutlets with the spice mix with a drizzle of olive oil and toss well to coat.
2. Heat a large grill pan over high heat. Sear the lamb cutlets on either side, until browned, then transfer to a lined baking tray and bake for 8 minutes, or until cooked to your liking.
3. Meanwhile, combine the salad dressing ingredients in a small bowl and whisk well to combine.
4. In a large serving bowl, combine the tomatoes, onion, carrot and salad leaves. Drizzle with the salad dressing and toss well to combine.
5. To make the freekeh, in a large frying pan, combine the cooked freekeh with the tomato sauce and seven spice. Stir through the cream.
6. Divide freekeh between serving plates and top with the spiced lamb. Serve with some labne and the salad.

 

Photography by Jiwon Kim. 

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

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