Rack of Lamb with Spiced Yoghurt and Freekeh Pilaf. This hearty salad and creamy yoghurt dressing are the ultimate partners for this simple Autumn dish.
1 tbsp olive oil
2 racks of lamb (1kg), 6 cutlets in each, Frenched and trimmed
250g trimmed baby beetroot and baby golden beetroot
3 cups chicken stock
2 tsp mild curry powder
1 cup freekeh
¼ cup lemon juice
3 tsp honey
½ cup natural almonds, toasted and chopped
⅓ cup currants
1 cup chopped parsley
½ cup chopped mint
2 green spring onions, finely sliced
1 cup Greek-style yoghurt
1 tbsp finely chopped preserved lemon
1 clove garlic, crushed
¼ tsp sweet paprika
Preheat oven to 180˚C.
Drizzle oil over lamb. Season with salt and pepper. Heat a flameproof roasting pan over a high heat. Sear lamb for 8 minutes, turning regularly, or until browned.
Roast for 20 to 25 minutes for medium, or until cooked to your liking. Cover loosely with foil and set aside to rest for 10 minutes.
Meanwhile wrap beetroot in foil and cook in same oven for 35 minutes, or until tender. Remove foil. Cool. Peel and cut into slices and halved.
To make pilaf, bring stock and curry powder to the boil in a small saucepan. Add freekeh and return to boil, stirring. Simmer, covered for 15 to 25 minutes, or until tender, drain in colander to remove any excess liquid. Spread onto a tray to cool.
Transfer to a large bowl. Whisk the juice and honey together. Season with salt and pepper. Add to freekeh with beetroot, almonds, currants, parsley, mint and onion.
To make spiced yoghurt, whisk ingredients in a jug. Season with salt and pepper. Serve lamb with spiced yoghurt and freekeh pilaf. Tip Freekeh is a whole grain, but usually sold cracked, which speeds up to the cooking time.
Variations in texture of cracked grain will vary cooking time.