Middle Eastern · Dinner
Lamb Freekeh One Pan
Levantine sheet-pan lamb shoulder slow-baked with smoky freekeh, caramelised onion, and warm seven-spice, finished with toasted almonds, parsley, and a yogurt drizzle.
$$
10 minsPrep
30 minsCook
40 minsTotal
EasyLevel
Nutrition per serving
545Calories
38gProtein
22gFat
48gCarbs
7gSugar
8gFiber
780mgSodium
95mgChol
Goes well with
Cotes du RhoneCotes du Rhone — A refreshing pairing fo...
local
Lebanese ksara red blendLebanese ksara red blend — A refreshing...
international
Instructions
1
Prep
Cut 440g lamb shoulder into 3cm pieces. Mix 2 tsp seven-spice, 1 tsp cumin, 0.5 tsp cinnamon, 0.5 tsp Aleppo pepper, 20ml olive oil, and 2 tsp salt; toss with lamb and rest 5 minutes. Dice 240g onion and 200g tomato; grate 6 garlic cloves. Whisk yogurt with 1 grated garlic clove, 10ml lemon juice, and a pinch of salt. Toast 20g almonds; chop 20g parsley.
2
Sear
Heat 20ml olive oil in a 28cm oven-safe pan over medium-high 1 minute. Sear lamb in batches to avoid crowding, about 5 minutes per batch, turning every 90 seconds, until deeply browned on all sides. Lift to a plate.
3
Saute
Lower heat to medium. Add diced onion, cook 4–5 minutes until softened. Stir in grated garlic and 2 tsp seven-spice, toast 30 seconds until fragrant. Add 2 tsp tomato paste, cook 1 minute, then diced tomato and 0.5 tsp salt; simmer 3 minutes.
4
Build
Stir in 120g freekeh, pour 400ml hot stock and remaining 0.5 tsp salt over. Bring to gentle simmer. Nestle lamb back into freekeh. Cover tightly with foil.
5
Bake
Transfer to 200°C oven, bake covered 22–24 minutes until freekeh is tender and lamb yields easily when pressed. Uncover, bake 5 minutes more to dry surface.
6
Rest and plate
Remove from oven, rest 3 minutes. Drizzle yogurt across the surface, scatter toasted almonds and parsley over top. Serve with lemon wedges alongside.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 440g (15.5 oz) lamb shoulder
- 2 tsp seven-spice mix
- 1 tsp ground cumin
- 0.5 tsp ground cinnamon
- 0.5 tsp Aleppo pepper
- 40ml (2.7 tbsp) extra-virgin olive oil
- 2 tsp fine sea salt
- 240g (8.5 oz) yellow onion
- 6 garlic cloves
- 2 tsp tomato paste
- 200g (7 oz) ripe tomato
- 120g (4.2 oz) cracked freekeh
- 400ml (1.7 cups) hot chicken stock
- 120g (4.2 oz) full-fat plain yogurt
- 10ml (2 tsp) lemon juice
- 20g (0.7 oz) flaked almonds
- 20g (small handful) flat-leaf parsley
- 2 lemon wedges