For the Lamb
4 lamb rumps
2 tsp Za’tar spice blend
For the Freekeh Tabbouleh
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
Toasted sesame seeds
Picked coriander leaves
Combine the lamb with the Za’tar and leave to marinade for at least an hour or preferably overnight.
Put the freekeh into a solid steam container and place in the Miele freestanding steam oven. Steam at 100°C for 10 minutes.
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.
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.
Mix the freekeh with the remainder of the tabbouleh ingredients and check the seasoning.
To make the dressing, simply combine all the ingredients together and check the seasoning.
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.
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