Spiced Lamb Fillet with a Freekeh, Fennel, Pomegranate and Mint Salad
This “Don’t panic dinner party main” of spiced lamb with freekeh and fennel is full of flavour but still pretty easy and makes for an impressive main course.
By our Wellbeing Chef, Sophie Michell
Suitable for dairy-free
- 2 lamb fillets (to make 4 portions)
- 2 tsp of Rose Harissa paste
- 1 x 250g pouch of Merchant Gourmet Simply Cooked Freekeh
- 150g pomegranate seeds
- 1 small handful of chopped mint
- 100g of radishes 100ml extra virgin olive oil
- 25ml pomegranate molasses
- juice of one lemon
- sea salt and pepper
1.Preheat the oven to 200C. Rub the lamb with the spice mix, season and then sear fat side down for 8 minutes on a medium heat to get golden brown then flip over for 2 minutes to colour the flesh side and then place in the oven for the last remaining 2/4 minutes. I like to keep the lamb quite pink, but it is up to personal preference
2.To make the salad, slice the radish and roughly chop the mint. Mix the freekeh, mint, radish, olive oil, pomegranate, seasoning, lemon juice and pomegranate seeds together. When the lamb is cooked, rest for 5 minutes then slice and serve with the salad
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