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Levant lamb strips

Name: Levant lamb strips
Cook time: 25 min
Yield: 4
Cuisine: Beirut, Lebanon

with harissa babaganoush and pistachio sprinkle

Ready in around 25 mins

RECIPE FACT:

Orange is the major citrus crop of Lebanon. Oranges are produced on the coastal plains of the south and north, as well as on the slopes and valleys of Mount Lebanon up to 600-meter altitude.

Nutritional Info:

Energy: 2,818kJ (673kcal)
Protein: 44g
Carbohydate: 62g
Sugars: 19g
Fat, total:26g
Saturated:7g
Sodium:914mg
Contains:Almonds, Gluten, Milk, Pistachios, Sesame, Sulphites, Wheat

Serving Amount:

Serves 4 people

Cooking Instructions:

1. TO PREPARE THE VEGETABLES:
Peel the carrots then make ribbons by pulling a peeler the full length along the carrot, rotating after each peel. Cut the grapes in half and place with the carrot and baby leaves into a salad bowl. Peel the red onion then slice finely.
2. TO PREPARE THE FREEKEH:
Open the bag of steamed freekeh, squeezing gently on the bag to break up any large clumps Heat a non-stick frying pan over a medium-high heat with a drizzle of oil. Once hot add the red onion and cook for 2-3 mins. Add the freekeh, season with salt and pepper and cook for 2-3 mins until warmed through. Add into the salad bowl, pour in the feta yoghurt and gently mix to combine.
3. TO COOK THE LEVANT LAMB:
Wipe out the pan and place back over a medium-high heat with a drizzle of oil. Once hot add the levant lamb strips, season with salt and pepper and fry for 60-90 secs – do not cook any longer as this will make them tough.
TO SERVE:
Divide the freekeh salad between plates and top with the lamb strips. Add a dollop of harissa babaganoush and a sprinkle of pistachio sprinkle.