levantine · lunch
Lamb on freekeh
Levantine classic: lamb simmered until tender, freekeh cooked in the broth, finished with olive oil.
- Prep
- 20 min
- Cook
- 90 min
- Servings
- 4
- Difficulty
- intermediate
Steps
- 01
Sear the lamb
10 minCut the lamb into chunks. Sear in hot ghee on all sides until golden.
- 02
Simmer
60 minCover with water, bring to a boil, skim, simmer covered for 1 hour until very tender.
- 03
Cook the freekeh
25 minAdd the rinsed freekeh to the broth (top up with hot water if needed). Cover and cook 25 minutes until tender.
- 04
Serve
5 minSpread the freekeh on a platter, arrange the lamb on top. Drizzle with olive oil just before serving.
Other recipes from the same family
Lamb and freekeh soup
A complete soup-meal: lamb cooked until very tender, freekeh that drinks the broth.
125 min · 4 servings
Lamb and boiled potatoes
A frugal Levantine mountain dish from the Lebanese highlands and Anti-Lebanon: lamb shoulder slow-simmered to release its broth, potatoes added in the last stretch to drink in the lamb juices, finished with cold-pressed olive oil and a citrus accent.
125 min · 4 servings
Lamb skewers in ghee
Levantine charcoal-grill staple from Beirut to Damascus: shoulder-cut lamb cubes brushed with clarified butter, threaded on flat skewers, grilled hard and fast so the outside chars while the inside stays pink and juicy.
37 min · 4 servings
This article relays the public teachings of Dr. Diaa Al-Awadi for educational and informative purposes. It is not medical advice. Consult your physician before any dietary change. Legal notice.