Spiced Lamb and Freekeh Salad with Mint and Lemon

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Tender spiced lamb served over nutty freekeh grain with fresh mint, lemon zest, and a light olive oil dressing for a vibrant Australian-inspired salad. This australian-inspired lamb (mediterranean influence) ready in about 45 minutes pairs lamb shoulder, diced, ground cumin, ground coriander for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 30 min Serves 4 Australian cuisine 420 cal/serving
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Ingredients

Instructions

  1. Step 1: In a medium pot, bring 2 1/4 cups water to a boil. Add 1 cup rinsed freekeh, reduce heat to low, cover, and simmer for 20-25 minutes until tender and water is absorbed. Fluff with a fork and set aside to cool.
  2. Step 2: While freekeh cooks, toss 1 lb diced lamb shoulder with 1 tsp ground cumin, 1 tsp ground coriander, 1 tsp smoked paprika, 1 tsp salt, 1/2 tsp black pepper, and 2 tbsp olive oil in a bowl.
  3. Step 3: Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add the spiced lamb and sauté for 8-10 minutes until browned and cooked through, stirring occasionally. Remove from heat.
  4. Step 4: In a large bowl, combine the cooled freekeh, cooked lamb, 1/2 cup chopped fresh mint, 1 tbsp lemon zest, 2 tbsp lemon juice, and 1/4 small thinly sliced red onion. Toss gently to combine.
  5. Step 5: Drizzle with additional olive oil if desired and serve warm or at room temperature.

Equipment for this recipe

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Frequently asked questions

How long does Spiced Lamb and Freekeh Salad with Mint and Lemon take to make?

Total time is about 45 minutes (15 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Spiced Lamb and Freekeh Salad with Mint and Lemon?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep lamb shoulder, diced from drying out.

Can I substitute ingredients in Spiced Lamb and Freekeh Salad with Mint and Lemon?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Spiced Lamb and Freekeh Salad with Mint and Lemon for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Spiced Lamb and Freekeh Salad with Mint and Lemon?

Australian lamb like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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