Advent Recipe Day Nineteen: Zaatar Lamb Chops with Freekeh, Dried Fruits and Nuts

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.