Lebanese Slow-Braised Lamb with Freekeh Grain Bowl
A comforting Lebanese-inspired dish featuring tender slow-braised lamb served atop a nutty freekeh grain bowl with seasonal roasted vegetables and a drizzle of tangy yogurt sauce. This recipe embraces slow braising, highlighting traditional flavors and textures using fresh, seasonal produce for a hearty and wholesome weeknight dinner.
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Overview
This Lebanese Slow-Braised Lamb with Freekeh Grain Bowl delivers rich, tender lamb infused with warm Moroccan spices, complemented by nutty smoky freekeh and vibrant roasted seasonal vegetables. A bright, tangy yogurt sauce finishes the dish with refreshing acidity, making it a perfect comforting yet balanced weeknight meal.
Why you’ll love it
- Slow-braised lamb becomes melt-in-your-mouth tender bursting with aromatic spices.
- Freekeh adds a smoky, nutty grain base packed with fiber and protein.
- Seasonal vegetables provide fresh flavor, vibrant color, and nutrition.
- Quick tangy yogurt sauce ties all the flavors together with a creamy zing.
- Make-ahead friendly for easy weeknight dinners or casual entertaining.
Ingredient notes
- Freekeh: This cracked green wheat grain is commonly found in Middle Eastern markets or specialty stores. It has a smoky, nutty flavor and chewy texture.
- Lamb shoulder: Best for slow braising due to its marbling and connective tissue, which melts down tenderly over low heat.
- Seasonal vegetables: Use a mix of root vegetables like carrots, parsnips, and sweet potatoes or whatever is freshest and available at your market.
- Spices: Ground cumin, coriander, cinnamon, and allspice bring warmth and authentic Lebanese flavor to the lamb.
- Yogurt sauce: Greek yogurt combined with lemon juice, garlic, and fresh herbs adds freshness and creaminess to balance the savory lamb and grains.
Serving & storage
Serve hot over the freekeh bowl topped with roasted vegetables and a drizzle of the yogurt sauce. Garnish with fresh parsley for an herbal note. Leftovers keep well in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or microwave until warmed through. The yogurt sauce is best served fresh but can be stored separately refrigerated for up to 2 days.
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Chef tips
- Browning the lamb before slow cooking is key to developing deep, rich flavors.
- Adjust the spices to your preference, adding more cinnamon or allspice for a warmer profile.
- If you prefer, cook the vegetables on a separate tray in the oven to avoid changing lamb cooking temperature too much.
- Freekeh can be substituted with bulgur or farro if unavailable, but the flavor will differ.
- Store the lamb and freekeh separately to maintain the texture when reheating.
Ingredients
- 1 kg (2.2 lb)lamb shoulder, cut into large chunks
- 2 tbspolive oil
- 1 largeonion, finely chopped
- 4 clovesgarlic, minced
- 2 tspground cumin
- 2 tspground coriander
- 1 tspground cinnamon
- 1/2 tspground allspice
- 1/4 tspcayenne pepper (optional)
- 400 g (14 oz)canned chopped tomatoes
- 600 ml (2 1/2 cups)lamb or chicken stock
- 200 g (1 cup)freekeh grain, rinsed
- 3 cupswater or vegetable stock for cooking freekeh
- 600 g (about 1 1/4 lbs)seasonal vegetables (carrots, parsnips, sweet potatoes), peeled and chopped
- 2 tbspolive oil
- Salt and freshly ground black pepperto taste
- 200 g (about 1 cup)Greek yogurt
- 1 tbsplemon juice
- 1 small clovegarlic, finely minced
- 2 tbspfresh parsley, finely chopped
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Equipment
- large heavy-bottomed pot or Dutch oven with lid
- baking tray
- medium saucepan
- mixing bowl
- wooden spoon
- measuring cups and spoons
- knife and chopping board
Nutrition per serving
- Calories670
- Protein45 g
- Carbs50 g
- Fat23 g
Step-by-step
Step 1
Preheat your oven to 150°C (300°F).Step 2
Heat 2 tablespoons of olive oil in a large heavy-bottomed pot or Dutch oven over medium heat. Add the chopped onion and sauté for 5 minutes until softened.Step 3
Add minced garlic, ground cumin, coriander, cinnamon, allspice, and cayenne pepper (if using). Stir and cook for 1 minute until fragrant.Step 4
Increase the heat to medium-high. Add lamb shoulder chunks and brown on all sides, about 8 minutes total. This helps build flavor.Step 5
Pour in the canned chopped tomatoes and lamb stock. Stir to combine and bring to a gentle simmer.Step 6
Cover the pot with a lid and transfer to the preheated oven. Slow-braise for about 3 hours (180 minutes) until the lamb is very tender and easily shredded with a fork.Step 7
While the lamb cooks, rinse the freekeh under cold water. In a medium saucepan, combine 200 g freekeh and 3 cups water or vegetable stock with a pinch of salt. Bring to a boil, then reduce heat to a low simmer.Step 8
Cover and cook the freekeh for 20 minutes until tender but still chewy. Remove from heat and let it rest covered for 5 minutes.Step 9
Toss the chopped seasonal vegetables with 2 tablespoons olive oil, salt, and pepper. Spread evenly on a baking tray and roast in the oven at 200°C (390°F) for 25 minutes until golden and tender. Roast the vegetables during the last 30 minutes of lamb cooking time (you may need to briefly adjust oven temperature).Step 10
In a small bowl, mix Greek yogurt with lemon juice, minced garlic, chopped parsley, and a pinch of salt to make the yogurt sauce. Refrigerate until ready to serve.Step 11
When the lamb is done, remove from the oven. Use two forks to shred the meat into bite-sized pieces in the pot, mixing with the cooking juices.Step 12
To serve, place a generous scoop of freekeh in bowls. Top with roasted vegetables and spoon over the slow-braised lamb. Drizzle with yogurt sauce and garnish with additional parsley if desired.
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