Pomegranate Glazed Lamb with Roasted Beetroot Freekeh Salad & Tahini Dressing
From Ainsley’s Fantastic Flavours, ITV
Freekeh is an ancient green grain that is very popular in Middle Eastern cuisine. It’s similar to bulgur wheat in texture but has an earthier, nuttier taste that works so well with the gamey, earthy flavour of lamb. The warm, earthy flavours of the cumin-roasted beetroot, walnuts and tahini contrast with the tart-sweet notes from the pomegranate to complete this delicious and comforting salad. For a veggie dish you can swap the lamb for chargrilled halloumi.
Preheat the oven to 220C/200C fan/gas 7
Place the beetroot on a baking tray and drizzle generously with oil. Season with salt and sprinkle over the cumin. Toss to coat. Roast for 30 minutes or until tender and crisp at the edges. Add the walnuts to the tray 5 minutes before the end of cooking.
Meanwhile, heat a large saucepan over a medium-high heat and add the freekeh and Baharat spice blend. Dry roast for 2-3 minutes, stirring, until fragrant. Add 750ml of water and 1 tsp salt. Bring to the boil, then cover and simmer gently for 25 minutes until most of the water has been absorbed and the freekeh is tender but still with bite. Then drain, return to the pan and keep warm.
Make the tahini dressing, in a small bowl mix together the tahini, honey, garlic and lemon juice and zest. Whisk in enough water until you have a dressing consistency. Season with salt. Set aside.
In a small bowl, whisk together the pomegranate molasses and honey, loosen with a little oil. Rub the chops with oil and sprinkle over the cumin and season. Heat a frying pan over a medium-high heat and sear the lamb on both sides. Brush with the pomegranate glaze, and cook for 3-4 minutes on each side or until nicely browned and cooked to your liking. Remove from the pan, cover and leave to rest for 5 minutes.
Fluff the freekeh with a fork then stir through half the herbs. Drizzle with a little extra virgin olive oil and a squeeze of lemon and season. Toss through the onion.
Tip the freekeh out onto a serving platter. Arrange the roasted beetroot and walnuts on top. Scatter with the remaining herbs and pomegranates seeds. Serve with the lamb, drizzle with tahini dressing and serve with lemon wedges for squeezing.
- 8 raw baby beetroot (mix of purple and yellow), scrubbed, halved
- olive oil, for drizzling
- 2 tsp cumin seeds, toasted, lightly bashed
- 50g walnut halves
- sea salt
- 200g freekeh, rinsed (or 600g of cooked freekeh)
- 2 tsp baharat spice blend
- small bunch of fresh parsley, chopped
- small bunch of fresh mint, chopped
- 1 small red onion, peeled and finely sliced
- 60g pomegranate seeds (optional)
- lemon wedges, for squeezing
- For the Tahini Dressing
- 2 tbsp runny tahini
- juice and zest of ½ Lemon
- 1 small clove of garlic, minced
- 1 tsp honey or maple syrup
- For the Lamb
- 4-8 lamb chops or 4 lamb steaks
- ½ tsp of cumin
- 2 tbsp pomegranate molasses
- 1 tbsp honey or maple syrup