4 each Aussie lamb forequarter chops
1 Tbsp extra virgin olive oil
2 tsp baharat spice mix
1/2 C roasted cracked freekeh
1 C trimmed green beans
1 pint halved or quartered cherry tomatoes
1/4 C washed baby spinach leaves
2 Tbsp tahini
1 Tbsp lemon juice
2 Tbsp water
Salt and pepper to taste
To prep: Place Aussie lamb on a plate or tray and brush with oil. Preheat a chargrill pan or BBQ on medium high heat. Sprinkle Aussie lamb with spice mix and set aside.
For the green bean salad: 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. 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.
For the dressing: Mix tahini, lemon juice, water, salt and pepper. Mix dressing with freekeh, beans, cherry tomatoes and spinach.
For the lamb: When ready to cook Aussie lamb, sprinkle with salt flakes and cook for 5 minutes per side. Rest for 5 minutes before serving.
To serve: Serve Aussie lamb with green bean salad.