Rich in herbs and spices, with zesty qualities from the lemon juice, this lamb rump is bursting with flavour
Serves 4
INGREDIENTS
For the Lamb
4 lamb rumps
2 tsp Za’tar spice blend
For the Freekeh Tabbouleh
150g freekeh
4 large vine tomatoes, deseeded and cut into small cubes
6 spring onions, thinly sliced on the diagonal
½ pomegranate, seeds only
1 red chilli, finely chopped
Large bunch of parsley leaves, roughly chopped
Small bunch of mint leaves, roughly chopped
1 lemon, zest and juice
5 tbsp good quality extra virgin olive oil
Salt and pepper
For the Tahini Dressing
100g thick Greek yoghurt
2 tbsp tahini
1 garlic clove, grated
1 tsp lemon juice
Salt and pepper
To Garnish
Toasted sesame seeds
Picked coriander leaves
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Combine the lamb with the Za’tar and leave to marinade for at least an hour or preferably overnight.
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Put the freekeh into a solid steam container and place in the Miele freestanding steam oven. Steam at 100°C for 10 minutes.
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When the time has elapsed, place the lamb rumps on a perforated steam container and cook alongside the freekeh for another 10 minutes at 90°C.
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Remove both trays from the steam oven. Heat up a large frying pan over a high heat and quickly sear the lamb rumps all over. Set them aside to rest for a couple of minutes.
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Mix the freekeh with the remainder of the tabbouleh ingredients and check the seasoning.
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To make the dressing, simply combine all the ingredients together and check the seasoning.
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To serve, add a large spoonful of the tabbouleh onto each plate. Slice each lamb rump into three pieces and sit it on top of the tabbouleh.
- Add a generous spoonful of the tahini dressing and finish the dish scattering some more Za’tar, the coriander leaves and a few sesame seeds over the lamb. Serve immediately.
About the Author
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