This recipe from Le Cordon Bleu Lebanon combines Zaatar with tender lamb chops and a sweet and savoury freekeh with dried fruits and nuts.
Serves 4
Preparation time:
Cooking time:
Total time:
Preheat the oven to 170˚C
In a pan, sweat the freekeh in the butter. Add the lamb or chicken stock and spices and cook for 30 minutes over a medium heat. Add the dried fruit (reserve a few pieces for the garnish if desired) and season. Keep the freekeh moist and cover with a lid. Set aside.
Heat the corn oil in a frying pan, add the nuts and fry until golden brown. Set aside.
Season the lamb loins with salt and pepper. Heat the corn oil in a frying pan, add the lamb and sear on all sides.
Mix the zaatar mix with the olive oil, then slice each loin into 6 medallions. For an alternative presentation, slice each loin into 2 pieces. Cover each medallion with the zaatar mix and finish cooking in the oven for 4 - 5 minutes. Let rest on a rack for 2 minutes.
With a ring or cutter, arrange the freekeh on the plates. Add 3 medallions in the centre of each plate, then garnish with the pan-fried nuts, reserved dried fruits and fresh coriander.
On 22nd January Le Cordon Bleu London will host a guest chef demonstration, featuring Javier Duarte, Executive Chef at Alexander & Bjorck, a premier luxury ...
In celebration of International Women’s Day on 8th March, Le Cordon Bleu London and Cord restaurant have come together to provide a series of exciting events ...
As part of our anniversary celebrations taking place in London, we have designed a series of short courses which celebrate both classic French techniques and ...
Copyright © 2025 Le Cordon Bleu International B.V. All Rights Reserved.
