2

LAMB FREEKAH

(Can be substituted with turkey)

Serves 4-5

Slow-roasted lamb shoulder, Baharat, smoked green wheat, golden sultana and pomegranate

Ingredients

• 1 whole lamb shoulder 2.5-3kg
• 1 brown onion cut into quarters
• 2-3 bay leaves
• ½ whole garlic bulb
• 750 ml water or chicken stock if available

To marinate the lamb

• 2 tbsps middle eastern Baharat
• ½ tbsps coarse black pepper
• 2 tbsps natural yoghurt
• 2 tbsps sea salt (to taste)
• ½ bunch fresh thyme
• 2 tbsps pepper paste or tomato paste
• 100 ml veg oil
• 100ml pomegranate molasses

For the freekeh

• 500 g smoked green wheat
• 1 tbsps Middle Eastern Baharat
• 1.5 tbsps sea salt (to taste)
• 1 whole seeded pomegranate
• 1L Lamb stock
• ½ diced brown onion
• 3 grated garlic cloves
• 100g golden sultana
• 100ml Extra Virgin Olive Oil

Method

1. Trim the shoulder for any excessive fat.
2. To a food processor, add all ingredients and blitz till smooth paste.
3. Brush generously the lamb with the marinade and let it in the fridge for at least 6-8 hours
4. Preheat the oven to 200C fan, roast for 30 min until golden brown on the top, take out and add 750ml water or chicken stock to the tray. Cover tightly with foil, reduce the heat to 160C from 180C, baste every 30 min and cook for 3.5/4 hours, then remove the foil and cook for final 20 min uncovered. Take it out and let it rest covered with foil before serving.
5. Strain the liquid and simmer on low heat in a separate pan, lace with olive oil, then add the diced onion and grated garlic and sauté for 3-4 minutes. Strain the soaked freekeh for 30 minutes and add to the same pot and stir for 4-5 minutes, add the sultana season with salt and Baharat, add 1L of the strained lamb stock, reduce heat and cook for 30 minutes.
6. Reduce the rest of the liquid on a medium heat until thickened, add the lamb back and baste to reheat.
7. Served with freekeh cooked in lamb stock, with the thick glossy lamb sauce and sprinkle with pomegranate seeds and chopped mint.