Seared rosemary lamb

Name: Seared rosemary lamb
Cook time: 25 min
Yield: 2

with courgette and freekeh tabbouleh

Ready in around 25 mins

RECIPE FACT:

Freekeh is an ancient grain originating from the Middle East and is smoky in flavour.

Nutritional Info:

Serving Amount:

Serves 2 people

Cooking Instructions:

1. TO COOK THE VEGETABLES:

Peel and finely slice the red onion. Dice the courgette into 1 cm cubes. Spray oil into a non-stick frying pan and place over a medium heat. Once hot add the onion and cook for 2-3 mins. Add the courgette to the pan and cook for 2-3 mins. Open the bag of steamed freekeh squeezing on the bag to break up any clumps and add to the pan, season with salt and cook for a further 2 mins. Place in a salad bowl and allow to cool slightly.
2. TO COOK THE ROSEMARY LAMB:

Wipe out the frying pan, respray with oil and place over a high heat. Once hot add the rosemary lamb leg steaks, season with salt and cook for 2-3 mins on each side for medium rare – a little longer for well done. Remove from the pan, cover and allow to rest before slicing against the grain.
3. TO FINISH THE FREEKEH TABBOULEH:

Remove the mint leaves from their stalks, roughly chop and add half to the freekeh. Pour in half the tomato dressing, add the baby leaves and gently toss to combine.
TO SERVE:

Spoon courgette and freekeh tabbouleh onto plates. Arrange sliced rosemary lamb on top. Drizzle the remaining tomato dressing, crumble over the feta and sprinkle with the remaining chopped mint.