Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   In a large bowl, combine the 1 teaspoon of crushed saffron threads with 2 large finely grated onions, 6 cloves of minced garlic, 0.25 cup of olive oil, and 0.5 cup of fresh lemon juice, ensuring all ingredients are well mixed.

2. 2

   Add 2 teaspoons of ground cumin, 1 teaspoon of ground coriander, 1 teaspoon of sweet paprika, 0.5 teaspoon of ground allspice, 1.5 teaspoons of salt, and 0.75 teaspoon of black pepper to the mixture, stirring thoroughly to create a rich marinade.

3. 3

   Add the 1.5 kg of boneless lamb shoulder cubes to the marinade, ensuring each piece is fully coated, then cover the bowl and refrigerate for at least 4 hours, preferably overnight, allowing the flavors to penetrate the meat.

4. 4

   Prepare your fire-roasting setup by preheating coals or a wood fire to a medium-high heat, ensuring a consistent roasting environment.

5. 5

   Thread the marinated lamb onto skewers, leaving a small space between each piece, then place the skewers directly over the preheated fire and roast for 20-25 minutes, turning frequently until the lamb is tender and nicely charred, reaching an internal temperature of 63°C for medium-rare.

6. 6

   While the lamb roasts, rinse 1.5 cups of green freekeh under cold water, then in a medium pot, combine the rinsed freekeh with 3 cups of vegetable broth and bring to a boil before reducing heat to low, covering, and simmering for 15-20 minutes until the liquid is absorbed and the freekeh is tender.

7. 7

   Once the freekeh is cooked, stir in 0.5 cup of fresh chopped parsley and 0.25 cup of fresh chopped mint, fluffing with a fork, and season with extra salt and pepper to taste if desired.

8. 8

   Serve the fire-roasted saffron lamb immediately alongside the herbed freekeh, garnished with additional fresh herbs if desired.