Pomegranate lamb

Name: Pomegranate lamb
Cook time: 25 min
Yield: 4
Cuisine: Tehran, Iran

with a warm freekeh salad and spiced nuts

Ready in around 25 mins

RECIPE FACT:

Tip: For tender lamb, sear the lamb strips in batches and don’t overcrowd the pan. This stops the meat from stewing and becoming tough.

Nutritional Info:

Serving Amount:

Serves 4 people

Cooking Instructions:

1. TO PREPARE THE VEGETABLES:
Remove the mint leaves from their stalks, roughly chop and set aside. Slice the roasted capsicum into 1 cm strips. Finely slice the spring onions on the diagonal and set aside. Roughly chop the baby cos leaves and set aside.
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 capsicum and spring onion, season with salt and pepper then cook for a further 1-2 mins until hot. Remove from the pan into a salad bowl and allow to cool. Just before serving, add the chopped baby cos leaves and orange dressing then toss to combine.
3. TO COOK THE LAMB STRIPS:
Wipe out the pan and place back over a high heat with a drizzle of oil. Once hot, add the marinated lamb strips and cook 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.
TO SERVE:
Spoon the warm freekeh salad onto plates and top with seared lamb strips. Drizzle with pomegranate yoghurt and sprinkle over spiced nuts and seeds and mint.