LIVING

Who says lamb has to be roasted at Easter? Take inspiration from Lebanon for your Sunday dinner instead

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FREEKEH B’LAHME Smoky roasted green wheat with lamb, sultanas & toasted nuts

Serves 4 to 5

INGREDIENTS

For the lamb and broth

• 60-80ml/2-2½fl oz olive oil

• 1½kg/3lb 5oz bone-in lamb shoulder, cut into 200-250g/ 7-9oz chunks

• 3-3½l/5⅓-6 pints cold water

• 2 large brown onions (around 400g/14oz), halved

• 2 bay leaves

• 1 cinnamon stick

• 6-8 whole cardamom pods

• 1 tsp whole black peppercorns

• 1½ tsp fine sea salt

For the freekeh

• 500g/18oz whole freekeh

• 3 tbsp olive oil

• 4 tbsp butter or samneh

• 1 medium brown onion, finely diced

• 5 garlic cloves, finely grated

• 100g/4oz golden sultanas

• 2½ tsp Baharat (Lebanese seven-spice)

• 1½ tsp fine sea salt, or to taste

• ½ tsp freshly ground black pepper

• 1-1½l/1¾-2 pints hot lamb broth

• 4 tbsp almonds, whole or halved

• 4 tbsp pine nuts

• 2 tbsp pistachios

To prepare the lamb and broth

• Heat the oil in a large pan over a medium heat. Add the lamb and brown well on all sides, then cover with the cold water and bring to a boil. Skim off any foam that forms on the surface; when the water is clear, add the remaining ingredients.

• Reduce the heat, cover and simmer for 2 to 2.5 hours until the lamb is tender. Check every 30 minutes. Once done, remove the chunks of lamb and set aside. Strain and reserve the broth, keeping it hot.

To prepare the freekeh

• While the lamb is cooking, wash the freekeh thoroughly, rinsing the grains 3 or 4 times until the water runs clear. Pick out any dark pieces or stones. Drain well.