Ras El Hanout Lamb with Freekeh Salad and Tahini Sour Cream

Ras El Hanout Lamb with Freekeh Salad and Tahini Sour Cream

Ready in 30 minutes • Serves 4-5
This dish most recently appeared in My Classic (5 Nights For 4) on Sunday, February 28, 2016.
Order Now
Order Now

This North African inspired dish is delicious!

Ingredients

FREEKEH SALAD

  • 1 cup cracked freekeh
  • 1 baby cos lettuce, finely sliced
  • 1 tomato, diced 0.5cm
  • 1 apple, diced 0.5cm
  • 1 Lebanese cucumber, diced 0.5cm

RAS EL HANOUT LAMB

  • 600g lamb rump steaks (at room temperature)
  • 1 tablespoon ras el hanout
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt

SALAD DRESSING

  • 3 1/2 tablespoons extra-virgin olive oil
  • 3/4 tablespoon vinegar (e.g. white wine, red wine, balsamic vinegar)
  • 1 teaspoon mustard (e.g. Dijon, wholegrain)

TAHINI SOUR CREAM

  • 1/2 cup sour cream
  • 1 tablespoon tahini paste
  • 1 teaspoon runny honey
  • 1/2 teaspoon white wine vinegar

Steps

  1. a medium pot of salted water to the boil. Preheat BBQ grill to high (if using).
  2. Cook freekeh in pot of boiling water for 12–15 minutes until soft but still has a little firmness to it. Drain and refresh under cold water
  3. Pat lamb dry with paper towels and season with salt. Sprinkle with ras el hanout and rub into lamb to coat well. Heat a drizzle of oil in a large fry-pan on medium to high heat. Cook lamb for 2–3 minutes each side, for medium-rare (depending on thickness), or until cooked to your liking. Alternatively use BBQ grill. Wrap in foil and set aside to rest for 3 minutes before slicing against the grain.
  4. In a large bowl whisk all salad dressing ingredients together. Add cooked freekeh and all remaining freekeh salad ingredients. Stir and season to taste with salt and pepper.
  5. In a small bowl combine sour cream, tahini, honey and vinegar and whisk until smooth. Season to taste with salt and pepper.
  6. Divide freekeh salad between plates and top with sliced lamb. Spoon tahini sour cream over lamb.

Nutritional Information

Energy 2326 kj
556 kcal
Protein 38.1g
Carbohydrate 34.4g
Fat 30.7g