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Lamb Loin, Cucumber & Pomegranate Freekeh Salad

Tender Lamb Loin Salad Recipe

2 - 3

Serves

15 mins

Prep Time

45 mins

Cook Time

Andrew Clarke

Recipe author

Andrew Clarke

A Middle Eastern-inspired light and zingy main meal or lunch. This satisfying salad recipe sees tender lamb loin served alongside a salad packed with smoky freekeh, fresh cucumber and sharp pomegranate. We love the addition of tangy tahini Yoghurt and lemon dressing.

Recipe courtesy of Greenlea Butcher Shop.

A Middle Eastern-inspired light and zingy main meal or lunch. This satisfying salad recipe sees tender lamb loin served alongside a salad packed with smoky freekeh, fresh cucumber and sharp pomegranate. We love the addition of tangy tahini Yoghurt and lemon dressing. Recipe courtesy of Greenlea Butcher Shop.

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Lamb,

Salads,

Dinner,

Lunch,

Special Occasion & Entertaining,

National Lamb Day,

Ingredients

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300g Quality Mark Lamb Loin Fillets

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Marinade

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1 Tbsp fresh mint

chopped

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3 garlic cloves

finely chopped

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50ml olive oil

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1 lemon

zest

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½ tsp salt

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black pepper

to taste

Tahini Yoghurt

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250 ml yoghurt

thick

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3 tbsp tahini

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1 garlic clove

finely chopped or microplane

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1 lemon juice

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1 tbsp sesame seeds

toasted

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3 tbsp honey

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salt

Lemon Dressing

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2 lemons

juice of

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1 tbsp honey

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1 tbsp Dijon mustard

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100ml olive oil

Salad

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1 cup freekeh

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½ cup fresh mint

torn leaves

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¼ cup flat-leaf parsley

chopped

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1 cucumber

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1 tbsp preserved lemon

finely diced

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100g pomegranate seeds

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3 red chilli

thinly sliced, seeds removed

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100g radish

thinly sliced

Method

For the Lamb

For the Freekeh

For the Yoghurt and Dressing

To Serve

1

Mix together the marinade and spread over lamb, leave for 20-30 minutes.

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2

Heat the oil in a frying pan over medium – high heat.

3

Sear for 3 – 4 minutes on each side for medium-rare.

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4

Remove meat from pan and set aside to rest.

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