Name: Cumin-spiced lamb with eggplant and freekeh salad recipe
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 1
Ingredients: 250.00 ml freekeh; 7.50 gm ground cumin; 45.50 gm extra virgin olive oil; 86.63 gm lemon juice; 2 small eggplants; 280g lamb backstrap; 1 small red onion, finely chopped; 200g tomato medley mix, halved; 82.50 ml fresh mint leaves; 62.50 ml fresh flat-leaf parsley leaves; 40.00 ml fresh dill sprigs; 200g tub onion and chive cottage cheese

Cumin-spiced lamb with eggplant and freekeh salad recipe

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Prep Time:
20 minutes

Cook Time:
40 minutes

Total Time:
60 minutes

Flavorful cumin lamb with roasted eggplant and hearty freekeh salad, a protein-packed meal.

Ingredients:

250.00 ml freekeh
7.50 gm ground cumin
45.50 gm extra virgin olive oil
86.63 gm lemon juice
2 small eggplants
280g lamb backstrap
1 small red onion, finely chopped
200g tomato medley mix, halved
82.50 ml fresh mint leaves
62.50 ml fresh flat-leaf parsley leaves
40.00 ml fresh dill sprigs
200g tub onion and chive cottage cheese

Instructions:

In a saucepan, combine freekeh with 2 1/2 cups of water. Bring to a boil, then lower the heat and simmer covered for 35 to 40 minutes until the freekeh is tender and the liquid is absorbed.
In a glass or ceramic dish, mix together cumin, 2 tablespoons of oil, and 2 tablespoons of lemon juice. Season with salt and pepper. Slice the eggplant lengthwise into 5mm-thick slices, then add them to the dish. Ensure the eggplant is well coated by rubbing it with the spice mixture.
Preheat barbecue grill to medium-high heat. Grill eggplant for 3 minutes on each side until charred and tender. Transfer to a large bowl. Combine lamb with the remaining spice mixture and toss to coat. Grill lamb for 5 minutes on each side for medium doneness or until cooked to your liking. Transfer the lamb to a plate, cover, and let it rest for 5 minutes before slicing and adding to the eggplant.
Combine freekeh, red onion, tomato, mint, parsley, dill, and the rest of the lemon juice with the lamb in a bowl. Season with salt and pepper, then mix everything together well.
On a serving plate, elegantly arrange a layer of creamy cottage cheese. Gently place the flavorful mixture of eggplant and lamb on top. Finally, generously drizzle the remaining fragrant oil over the dish. Serve immediately and enjoy the exquisite flavors!

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