Ingredients

Roast Loin with Rosemary and Garlic Scented Freekeh Pilaf

3 each Lamb racks, frenched
Salt and pepper
Peanut oil

Freekeh Pilaf

500g Freekeh
1 L Beef or chicken stock
75mls Peanut oil
50g Garlic cloves, crushed
25g Fresh rosemary, finely chopped
1 each Bay leaf
Salt and pepper to taste

Method

(Serves 6-8)

1. Season the lamb racks with salt and pepper. Seal each of the racks in a pan with a little oil, then wrap in aluminium foil.
2. Finish cooking the lamb racks in a 130°C oven until cooked.
3. To make the Freekeh pilaf, sweat the garlic in oil in a frypan, then add half the rosemary. Fry until aromatic.
4. Add the Freekeh , bay leaf and stock, and bring to the boil. Cover the fry pan with a tight fitting lid and place in the oven at 180°C until tender. Adjust the seasoning.
5. To serve, place some Freekeh pilaf onto a plate. Carve the lamb into cutlets and place on top of the pilaf. Finish the dish by pouring over some of the remaining lamb roasting juices.