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Cumin-spiced lamb with eggplant and freekeh salad

Cumin-spiced lamb with eggplant and freekeh salad

Simple and delicious, succulent cumin-spiced lamb with eggplant and freekeh salad is a dinner option high in protein and fibre.


1 cup freekeh

3 tsp ground cumin

2 1/2 tbsp extra virgin olive oil

1/3 cup lemon juice

2 small eggplants

280g lamb backstrap

1 small red onion, finely chopped

200g tomato medley mix, halved

1/3 cup fresh mint leaves

1/4 cup fresh flat-leaf parsley leaves

2 tbsp fresh dill sprigs

200g tub onion and chive cottage cheese


Step 1

Place freekeh and 2 1/2 cups water in a medium saucepan over high heat. Bring to the boil. Reduce heat to low. Simmer, covered, for 35 to 40 minutes or until tender and liquid has been absorbed.

Step 2

Meanwhile, combine cumin, 2 tablespoons oil and 2 tablespoons lemon juice in a glass or ceramic dish. Season with salt and pepper. Cut eggplant lengthways into 5mm-thick slices. Add eggplant to dish. Rub to coat in spice mixture.

Step 3

Heat a barbecue grill on medium-high heat. Cook eggplant for 3 minutes each side or until charred and tender. Transfer to a large bowl. Add lamb to dish with remaining spice mixture. Toss to coat. Add lamb to grill. Cook for 5 minutes each side for medium, or until cooked to your liking. Transfer to a plate. Cover. Rest lamb for 5 minutes. Slice. Add to eggplant.

Step 4

Add freekeh, red onion, tomato, mint, parsley, dill and remaining lemon juice to bowl with lamb. Season with salt and pepper. Toss to combine.

Step 5

Spread cottage cheese on serving plate. Top with eggplant and lamb mixture. Drizzle with remaining oil. Serve.

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