Spiced Lamb with Spiralized Parsnip and Freekeh Salad

Spiced Lamb with Spiralised Parsnip and Freekeh Salad

Time to prepare: 
25 minutes
Cooking time: 
15 minutes

This healthy and delicious lamb dish is packed with flavour.  Lamb steaks are combined with aromatic garam masala and turmeric spices and a little chilli flakes.  Grilled and served with a warm spiralized parsnip, freekeh and red onion salad finished with a tahini and natural yogurt dressing.

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  • 4 lean boneless lamb leg or rump steaks
  • 1 x 250g pack ready to eat freekeh or 100g/4oz cracked freekeh
  • Salt and freshly milled black pepper
  • 15ml/1tbsp garam masala
  • 5ml/1tsp ground turmeric
  • Pinch dried chilli flakes
  • 30ml/2tbsp rapeseed oil
  • For the Salad:
  • 3 medium parsnips, peeled and spiralised (using a julienne vegetable peeler)
  • 1 small red onion, peeled and finely sliced
  • 2 garlic cloves, peeled and finely chopped
  • 1 x 28-30g pack freshly chopped flat-leaf parsley
  • Zest of 1 lemon, juice of 2 lemons
  • For the Tahini Dressing:
  • 50g/2oz prepared Tahini paste
  • 60ml/4tbsp natural yogurt
  • 120ml/8tbsp warm water
  • 15ml/1tbsp freshly chopped flat-leaf parsley
  1. If using cracked freekeh, cook according to the packet instructions, drain and set aside.

  2. In a small bowl mix together the spice ingredients and half the oil.

  3. Place the steaks on a chopping board, season and brush with the spice mixture on on both sides. 

  4. Cook on a preheated moderate grill for 6-8 minutes on each side, or until any meat juices run clear. Transfer to a warm plate and cover loosely.

  5. Heat the remaining oil in a non-stick frying pan and cook the parsnips, onion and garlic for 2-3 minutes, stirring occasionally.  Remove from the heat.

  6. In a large bowl combine the freekeh, parsley, lemon zest and juice.  Season to taste and add the parsnip mix.
  7. In a small bowl combine the tahini dressing ingredients together.  Season.

  8. Serve the steaks with the salad drizzled with the dressing.