Leg of Lamb with Grapes and Freekeh
Healthy, because
Even smarter
Lamb is not only incredibly tender, but also scores points with its ingredients such as iron for healthy blood formation and vitamin B12, which we need for many different metabolic processes. One function is to convert the stored folic acid into the active form so that our body can use it. Green Wheat scores with fibres for healthy digestion and intestinal flora.
You wonder what freekeh is? It is wheat harvested too early. Similar to green spelt, which is made from spelt, Freekeh is also harvested unripe. Then the green wheat is roasted and can be used like rice or couscous for side dishes, salads and stews. Also the Verjus is a rather less known food to us. In principle it is the juice of unripe grapes. Alternatively you can use mild vinegar or mix vinegar with water. Both Verjus and Freekeh are widely used in the Arabic cuisine.
Ingredients
- Ingredients
- 3 onions
- 500 grams blue, seedless Grape
- vegetable oil (for the mold)
- 1 Leg of lamb (ready to cook boneless, about 1.4 kg)
- ¼ tsp ground cinnamon
- 1 tsp ground cilantro
- 1 tsp ground Cumin
- ½ tsp Chili powder
- salt
- freshly ground peppers
- 150 milliliters verjus
- 250 milliliters lamb stock
- 500 milliliters Vegetable broth
- 250 grams Spelt berries
- ½ Lemon salt
- 50 grams whole almonds
- 80 milliliters olive oil
- ½ bunch parsley (leaves)
- ½ bunch mint (leaves)
Preparation steps
Preheat the oven to 140°C (approximately 275°F).
Peel the onions and cut into thin wedges. Rinse and halve the grapes and place half in an oiled, ovenproof dish with the onions.
Rinse the meat, pat dry, mix the spices together and rub all over the meat. Put the meat on top of the onion-grape mixture. Mix the verjus and the lamb stock and drizzle over the meat. Cover the dish with aluminum foil and roast 4 hours.
Meanwhile, bring the broth to a boil in a saucepan, stir in the freekah and simmer over medium heat until tender, 10-15 minutes.
Add the lemon juice and half of the olive oil.
Toast the almonds in a dry skillet, remove, let cool and chop coarsely.
Cut the preserved lemon into narrow strips.
Remove the meat from the oven, place the onion mixture aside and pull the meat off the bone.
Rinse the remaining grapes, cut in half, mix with the roasted onions and grapes, meat, freekah, preserved lemon strips, almonds, parsley and mint, to taste, arrange on plates and serve drizzled with the remaining oil.
