MLA Syrian-Spiced Aussie Lamb Chops with Green Bean Salad
- Prep time 10Min
- Cook time 40Min
- Technique Pan Fry / Saute, Stir Fry, Sear
- Meat Lamb
- Cut Loin
- Serves 4
Looking for a tasty and healthy meal idea? Try our Syrian-spiced Aussie lamb chops with green bean salad - a perfect dish for any occasion!
Ingredients
- 4 each Aussie lamb forequarter chops
- 1 tbsp extra virgin olive oil
- 2 tsp baharat spice mix
- 1/2 cup roasted cracked freekeh
- 1 cup trimmed green beans
- 1 pint halved or quartered cherry tomatoes
- 1/4 cup washed baby spinach leaves
- 2 tbsp tahini
- 1 tbsp lemon juice
- 2 tbsp water
- Salt and pepper to taste
Method
To prep:
-
Place Aussie lamb on a plate or tray and brush with oil.
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Preheat a chargrill pan or BBQ on medium high heat.
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Sprinkle Aussie lamb with spice mix and set aside.
For the green bean salad:
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Rinse freekeh and place into a small saucepan with 2 cups water.
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Bring to the boil, reduce to a simmer, cover and cook for 20–25 minutes, stirring occasionally until soft. Drain.
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Place green beans in a large bowl and pour over a kettle of boiling water. Sit for 1–2 minutes until tender but still crisp.
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Pour off hot water and cover beans with cold water and ice cubes to stop the cooking process. Drain.
For the dressing:
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Mix tahini, lemon juice, water, salt and pepper.
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Combine dressing with freekeh, beans, cherry tomatoes and spinach.
For the lamb:
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When ready to cook Aussie lamb, sprinkle with salt flakes.
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Cook for 5 minutes per side.
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Rest for 5 minutes before serving.
To serve: Serve Aussie lamb with green bean salad.
