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Sumac Crusted “Roaring Forties” Lamb with Greenwheat Freekeh and Winter Vegetable Consommé

  • Greenwheat Freekeh
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Ingredients

  • 2 tsp Extra virgin olive oil
  • 500 g Roaring Forties lamb backstrap (sirloin, dusted in sumac)
  • 1 Large brown onion, finely diced
  • 2 Carrots, baby peeled, finely sliced
  • 1 Celeriac, peeled, cut into diamonds
  • 1 Zucchini, baby, finely sliced, blanched
  • 3 Celery sticks, peeled, finely diced
  • 3 Garlic cloves, thinly sliced
  • 2 tsp Finely grated lemon rind
  • 1 tsp Dried oregano leaves
  • 500 g Bone Roasters chicken stock
  • 100 g Wholegrain freekeh, cooked.
  • 10 g Parsley (chopped)

Method

1

Heat oil in a large saucepan over a medium heat and sweat onion, carrot, celeriac and celery until translucent

2

Add garlic, lemon rind and oregano, cook for 1 minute or until aromatic.

3

Add Bone Roasters chicken stock and bring to the boil, once boiled, reduce to a simmer and add cooked Greenwheat freekeh. Simmer for 3-5 minutes. Add blanched zucchini

4

Take the sumac dusted lamb backstrap and seal in a hot pan, transfer to oven, 180c and cook for 6 mins for medium rare. Rest for 4 mins are carve.

5

To Serve

  • Ladle into a warm bowl, finish with chopped parsley and diced sumac lamb sirloin.

Note

  • This recipe can also be created using our cracked grain or cooked wholegrain freekeh. Simply follow preparation instructions on pack.

Time Needed

  • 20 mins
    Prep
  • 25 mins
    Cook

Difficulty & Yield

  • easy
  • Serves
    4
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