Pomegranate lamb
Ready in around 25 mins
- Energy: 2883kj (690Kcal)
- Protein: 43g
- Carbohydrate: 50g
- Fat: 32g
- Contains: Gluten, Milk, Tree nuts, Sulphites
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1. TO PREPARE THE VEGETABLES:
Remove the mint leaves from their stalks, roughly chop and set aside. Slice the roasted red capsicum into 1 cm strips then finely slice the spring onions on the diagonal and set aside. Roughly chop the baby cos leaves and set aside.
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2. TO PREPARE THE WARM FREEKEH SALAD:
Open the bag of steamed freekeh, squeezing gently on the bag to break up any large clumps. Place a non-stick frying pan over a medium-high heat with a drizzle of oil. Once hot, add the freekeh and cook for 2-3 mins stirring occasionally. Add the sliced capsicums, spring onions, season with salt and pepper and cook for a further 1-2 mins until hot. Empty the pan into a bowl to let it cool down. Just before serving add the chopped baby cos leaves, the orange dressing and mix gently.
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3. TO COOK THE LAMB STRIPS:
Wipe out the pan, place back over a high heat with a drizzle of oil. Once hot add the marinated lamb strips to the pan in batches (see tip), season with salt and pepper and sear for 30-60 secs – don’t cook any longer as this will make them tough.
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TO SERVE:
Divide the warm freekeh salad between plates and top with the lamb strips. Add a few drizzles of pomegranate yoghurt and a sprinkle of spiced nuts and seeds. To finish top with chopped mint.
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- 1 pack of marinated lamb strips
- 1 pack of steamed freekeh
- 1 pot of pomegranate yoghurt
- 1 pot of orange dressing
- 1 sachet of spiced nuts and seeds
- 1 bag of baby cos leaves
- 2 spring onions
- 1 pot of roasted red capsicum
- 1 bag of mint
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