Spiced Lamb with Spiralised Parsnip and Freekeh Salad Spiced Lamb with Spiralised Parsnip and Freekeh Salad

Spiced Lamb with Spiralised Parsnip and Freekeh Salad

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.

prep time
25 mins

cook time
15 minutes

4 people


  • 4 lean boneless lamb leg or rump steaks
  • 1 x 250g pack ready to eat freekeh or 100g cracked freekeh
  • 1 tablespoon garam masala
  • 1 teaspoon ground turmeric
  • Pinch dried chilli flakes
  • 2 tablespoons 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 prepared Tahini paste
  • 4 tablespoons natural yogurt
  • 8 tablespoons warm water
  • 1 tablespoon 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.