Slow-Spiced Lamb Shoulder Grain Bowls with Fattoush and Hummus

Ingredients

• 800 g bone-in lamb shoulder chops
• 280 g freekeh
• 200 g ready-made hummus
• 2 pitta breads
• 1 romaine lettuce
• 100 g radishes
• 2 tsp sumac
• 1 tsp ground cinnamon
• 1 tsp ground cumin
• 4 tbsp olive oil

Method

1. 1

   Rub the lamb chops with cumin, cinnamon, 2 tbsp olive oil, salt and pepper. Heat an oven-proof casserole over a high heat and brown the chops on both sides for 3–4 minutes. Add 200ml water, cover and cook in the oven at 180°C for 45 minutes until very tender.

2. 2

   Cook the freekeh in boiling salted water for 20 minutes, then drain.

3. 3

   Tear the pitta into rough pieces and toss with 1 tbsp olive oil. Toast in a frying pan or oven until crispy.

4. 4

   Shred the lamb from the bone. Tear the lettuce, thinly slice the radishes, and toss with the pitta, sumac and remaining olive oil to make the fattoush.

5. 5

   Spread a generous spoonful of hummus in each bowl, pile in the freekeh, then top with pulled lamb and a heap of fattoush.