Ingredients

• 300g lean ground lamb
• 1 small onion, finely grated
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon smoked paprika
• 2 tablespoons fresh parsley, chopped
• 1 large carrot, peeled and cut into batons
• 1 large parsnip, peeled and cut into batons
• 2 tablespoons olive oil
• 100g cracked freekeh
• 250ml vegetable broth or water
• Juice of 1 lemon
• 2 tablespoons fresh mint, chopped
• Salt and black pepper to taste

Instructions

1. 1.Preheat your oven to 200°C. On a baking sheet, toss the carrot and parsnip batons with 1 tablespoon of olive oil, salt, and pepper. Roast for 20-25 minutes, until tender and lightly caramelized.
2. 2.While the vegetables roast, rinse the freekeh. In a small saucepan, bring the 250ml of broth or water to a boil. Add the freekeh, reduce heat to low, cover, and simmer for 15-20 minutes until the liquid is absorbed.
3. 3.In a medium bowl, combine the ground lamb, grated onion, minced garlic, cumin, coriander, paprika, chopped parsley, salt, and pepper. Mix gently with your hands until just combined.
4. 4.Divide the lamb mixture into 6-8 portions and shape them into small ovals or logs. Heat the remaining 1 tablespoon of olive oil in a large skillet over medium-high heat.
5. 5.Cook the koftas for 8-10 minutes, turning occasionally, until browned on all sides and cooked through.
6. 6.Once the freekeh is cooked, fluff it with a fork. Stir in the lemon juice, chopped mint, and remaining fresh parsley. Season to taste.
7. 7.To serve, divide the lemony freekeh between two plates. Top with the roasted root vegetables and the warm lamb koftas.

Nutrition Information

Why this recipe