Get Your Freekeh On + a Lebanese Pantry Giveaway
Serves: Serves 2
  • 350g lamb loin fillet
  • ½ teaspoon of seven spices
  • 3 garlic cloves- minced
  • 80ml or ⅓ cup red wine
  • 150g freekeh or about 1 cup (whole or cracked- I used whole)
  • 120g of cucumber or about 2 cucumbers
  • 8-10 cherry tomatoes (You could substitute with pomegranate seeds if in season)
  • 125ml Greek yogurt or about ½ cup
  • 30ml of water or 2 tablespoons
  • 1 tablespoon of dried mint
  • 1 garlic clove, minced
  • Salt & pepper to taste
  1. Begin by rubbing the lamb with the seven spices and then marinating it in the wine & 3 minced cloves of garlic for about 2 hours or overnight.
  2. I like to make the dressing a day in advance so all the flavors can sit and really develop. Place the yogurt in a bowl, add the water, dried mint, minced garlic, salt and mix well. Cover and set aside in the fridge till ready to serve.
  3. I do not add salt till just before grilling as it can draw out the moisture making the meat chewy.  Before roasting the lamb bring it back to room temperature as this allows it to roast evenly. Roast the meat in a pre-heated oven for about 15-20 minutes at 400F/200C/6G for medium rare or cook longer to your liking. Once cooked, remove from the oven and let it sit for five minutes or so before slicing.
  4. Place the tomatoes into a baking dish, add salt and pepper to taste and drizzle with some olive oil. Pop into the oven half-way once the lamb has been cooking for 10 minutes. Cook for about 10 minutes or till soft.
  5. While the meat is roasting, rinse the freekeh then place in a deep, heavy bottomed pot and cover with water (for every 1 cup of freekeh add 3 cups of water).  Add some olive oil and bring to a boil. Once boiling reduce and let it simmer. The cooking time will vary depending on the freekeh and whether it is whole or cracked. For whole freekeh it could take about 15 minutes for the cracked variety and about 40 minutes for the whole variety. It’s ready when it is soft and easily chewable.
  6. While the freekeh is cooking and meat is roasting, slice the cucumber into quarters.
  7. When freekeh is cooked, drain any excessive water. Bring back to the pot or a serving bowl and let it cool for about 10-20 minutes if you wish. Add the yoghurt dressing and mix well. Top with the cucumber, tomatoes and lamb. Add salt and pepper to taste.
Recipe by Bethany Kehdy at