Name: Pan-Fried Lamb Chops with Spiced Vegetable Freekeh
Yield: 4 portions
Ingredients: 8 pieces lamb chops; 1 tbsp oregano; 1/4 tsp + 1/2 tsp cumin; 1/4 tsp bbq rub; 1/4 tsp + 1/4 tsp black pepper; 1 tbsp vinegar; 2 tbsp + 2 tbsp olive oil; 1 tsp + 1 tsp salt; 1 tsp lemon juice; 2 cups freekeh; 1 tbsp + 1 tsp butter; 1 onion; 5 cloves garlic; 1/4 tsp turmeric; 1.5 cups frozen vegetables; 1 cup raisins; 1.5 cups water; 2 tbsp cooking oil; 1 tbsp rosemary; to garnish parsley; to garnish cherry tomatoes

1

In a small bowl, whisk together 1 tbsp oregano, 1/4 tsp ground cumin, 1/4 tsp barbecue spices, 1/4 tsp black pepper, 1 tbsp vinegar, and 2 tbsp olive oil.

2

Season both sides of the lamb chops with 1 tsp salt, coat thoroughly with the spice marinade, and drizzle with 1 tsp lemon juice.

3

Cover the lamb chops with plastic wrap and refrigerate for 3 to 5 hours, or overnight for the deepest flavor.

4

Inspect 2 cups of freekeh for any small stones, rinse well under water until it runs clear, and drain in a colander.

5

In a pot over medium heat, melt 1 tbsp butter with 2 tbsp olive oil, then sauté 1 chopped onion and 2 minced garlic cloves until golden.

6

Add the drained freekeh, 1/2 tsp ground cumin, 1/4 tsp black pepper, 1/4 tsp turmeric, 1 tsp salt, 1.5 cups mixed vegetables, and 1 cup golden raisins; stir well to combine.

7

Pour in 1.5 cups hot water and bring to a boil; once the surface water is mostly absorbed, cover and simmer on low heat for 30 minutes until tender.

8

Heat 2 tbsp cooking oil in a large skillet over medium-high heat and sear the lamb chops for about 5 minutes per side.

9

Add 3 cloves garlic, 1 tbsp rosemary, and 1 tsp butter to the pan, continually spooning the melted herb butter over the chops as they finish browning.

10

Arrange the warm vegetable freekeh on a platter, top with the seared lamb chops, and garnish with fresh parsley and cherry tomatoes.