Syrian-spiced lamb chops with green bean salad

  • Serves 4
  • Prep Time 10 mins
  • Cooking Time 30mins
Syrian-spiced lamb chops with green bean salad


  • Serves 4
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  1. Place lamb on a plate or tray and brush with oil. Preheat a chargrill pan or BBQ on medium high heat. Sprinkle lamb with spice mix and set aside.
  2. Rinse freekeh and place into a small saucepan with 2 cups water. Bring to the boil, reduce to a simmer, cover and cook for 20-25 minutes, stirring occasionally until soft, drain.
  3. Place green beans in a large bowl and pour over a kettle of boiling water and sit for 1-2 minutes until tender but still crisp. Pour off hot water and cover beans with cold water and ice cubes to stop the cooking process. Drain. To make the dressing mix tahini, lemon juice, water, salt and pepper. Mix dressing with freekeh, beans, cherry tomatoes and spinach.
  4. When ready to cook lamb, sprinkle with salt flakes and cook for 5 minutes per side. Rest for 5 minutes before serving. Serve lamb with green bean salad.


  1. Make your own baharat spice blend at home: Mix ground coriander, pepper, cumin, paprika and a pinch of garam masala.
  2. Feed a crowd with a whole butterflied lamb leg, prepare lamb as per the recipe, then grill for 25-30 minutes and rest before slicing.
  3. Freekeh is a wholegrain wheat that is high in fibre. You can also substitute pearl barley or quinoa.
  4. Adjust the consistency of the dressing by adding extra water to thin or tahini to thicken. A little cumin or garlic also goes well in the dressing if desired.