The lamb shoulder with freekeh recipe combines tender lamb, aromatic spices, and sweet citrus for a delicious dish that delights the senses. I’ll take you through the steps and show you how easy it is to create this culinary experience at home.
To make this dish, gather your ingredients: British lamb shoulder, vegetable oil, honey, garlic, ginger, lemon, oranges, ras el hanout, small onions, raisins, stock, soy sauce, tomato purée, cooked freekeh, cornflour, optional chili, and fresh herbs. With this simple yet flavorful list, you’re on your way to impressing your family and friends or enjoying a cozy dinner.
Understanding Freekeh
Freekeh is a young grain harvested from green wheat. I love it for its nutty flavor and chewy texture. It’s packed with nutrients, making it a fantastic choice for healthy meals.
I love adding freekeh to salads, soups, or as a side dish. Its versatility allows it to complement many flavors, especially in savory dishes.
Incorporating freekeh in my meals has added a delightful new texture and taste. It pairs beautifully with lamb shoulder, making the dish even more satisfying.
Ingredients:
- 2-2.2 kg of lamb shoulder, on the bone
- 1 tablespoon of vegetable oil
- 100 g of runny honey
- 6 finely chopped big garlic cloves
- 40 g of grated fresh ginger
- 2 juiced lemons (will also be used for zest)
- 2 juiced oranges (will also be used for zest)
- 2 tablespoons of ras el hanout spice mix
- 500 g of peeled and halved small onions
- 150 g of raisins
- 750 ml of lamb or chicken stock
- 1½ tablespoons of dark soy sauce
- 1 heaped tablespoons of tomato purée
- 500 g of cooked freekeh
- 1-2 tablespoons of cornflour mixed with 2 tablespoons of cold water
- 1 finely sliced mild red chili (optional)
- Small handful of basil and/or mint
- 60 g of chopped toasted almonds (seasoned with salt and ras el hanout)
How to make the lamb shoulder with freekeh recipe?
- Refined Recipe Instructions
- Preheat oven to 220°C/200°C fan/gas 7. Season a whole lamb with salt and oil. Roast skin-side up for approximately 35 minutes until golden brown.
- Reduce oven temperature to 160°C/140°C fan/gas 3. Combine honey, garlic, ginger, zest, juice of one lemon and orange, and 2 teaspoons ras el hanout. In the roasting tin, combine halved onions, raisins, remaining orange juice, salt, and a portion of ras el hanout.
- Transfer roasted lamb to a plate. Place in the roasting tin atop the onion mixture. Cover lamb generously with three-quarters of the marinade. Seal tightly with foil and braise for 3.5 hours.
- Reduce stock, soy sauce, and tomato purée by half in a saucepan. After braising, remove the foil from the lamb. Add cooked freekeh to the roasting tin, combining it with onions and juices.
- Increase oven temperature to 220°C/200°C fan/gas 7. Return lamb to roasting tin, and glaze with remaining marinade. Roast for 10 minutes, basting twice. Thicken reduced stock with cornflour for gravy.
- Brush lamb with gravy. Garnish with zest, basil, mint, and almonds. Serve warm with a squeeze of lemon.
Nutritional Information
| Calories | 656 kcal |
| Fat | 25.9 gr |
| Protein | 54.4 gr |
| Carbohydrates | 48.3 gr |
| Fiber | 6.1 gr |
| Salt | 1 gr |
Serving Suggestions
Plating the Dish
For a beautiful presentation, I use a large, shallow bowl or plate. First, I spoon a generous portion of freekeh as the base. Next, I elegantly place slices of the lamb shoulder on top, ensuring the juicy side is facing up.
A sprinkle of fresh herbs, such as parsley or mint, adds a pop of color. For extra flair, I drizzle a little olive oil or a yogurt sauce around the edges. This not only enhances visual appeal but also adds depth of flavor.
Accompaniments and Pairings
I like to serve lamb shoulder with seasonal vegetables, either roasted or grilled. Consider options like zucchini, carrots, or bell peppers. Their vibrant colors and natural sweetness enhance the dish.
A refreshing salad brings balance; A classic cucumber and tomato salad, lightly dressed with lemon juice and olive oil, is a frequent choice for me. For drinks, I recommend a fruity red wine, such as a Syrah, that complements the richness of the lamb. Alternatively, a light-bodied white wine can also work well.
Storing and Reheating
To store leftovers of lamb shoulder with freekeh, allow the dish to cool completely. Once cooled, I transfer it to an airtight container to keep it fresh.
Refrigeration: Store in the fridge for up to 3 days. Make sure the container is sealed tightly.
Freezing: For longer storage, freeze the lamb and freekeh. Wrap them individually in plastic wrap and then place them in a freezer-safe bag. They can last up to 3 months in the freezer.
When I want to reheat the dish, I prefer the oven for even heating. I preheat the oven to 350°F (175°C).
I place the lamb and freekeh in an oven-safe dish. Cover it with foil to keep moisture in, and heat for about 20-30 minutes.
Alternatively, I can reheat it on the stovetop. I add a splash of water to the pan, cover it, and heat over medium heat until warmed through. Stir occasionally to prevent sticking.
Microwaving works too.
Arrange portions in a microwave-safe dish, cover with a lid or plastic wrap, and heat in brief bursts, monitoring closely.
Common Mistakes to Avoid
- Choosing the wrong cut of meat: I always opt for a bone-in lamb shoulder for richer flavor and tenderness. Skipping the bone can result in a drier texture.
- Overcrowding the pan: When I cook, I ensure there’s enough space in the pan. Overcrowding prevents proper browning and can lead to steaming instead of roasting.
- Ignoring temperature control: I always use a meat thermometer to check doneness. Lamb should reach an internal temperature of 145°F (63°C) for medium-rare.
- Not checking the freekeh: I cook the freekeh according to package instructions but always taste for doneness. Undercooking can leave the texture grainy.
- Forgetting to adjust the seasoning: I taste as I go. The final seasoning may need a little adjustment based on the specific ingredients I use.
Conclusion
Cooking the lamb shoulder with freekeh recipe brings together unique flavors and textures that delight the palate. The rich, tender lamb pairs beautifully with the nutty, chewy freekeh, creating a balanced dish that feels both comforting and gourmet.
I love the process of slow-cooking the lamb, allowing the spices to infuse every bite. The freekeh adds a hearty element, making the meal satisfying.
This recipe showcases how simple ingredients can transform into a memorable meal. I appreciate how it works well for family gatherings or special occasions.
By experimenting with additional spices or vegetables, I can make this dish my own. Every time I prepare it, I discover new flavors to enjoy.
As you’ve read above, the best pairing for this dish is a fresh salad.
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