Spiced Lamb and Freekeh Salad with Mint and Lemon

By AislePrompt Editorial · Published 2026-06-14 · Updated 2026-06-14

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 recipe (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.

Ingredients

• 1 lb lamb shoulder, diced
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp smoked paprika
• 3 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1 cup, rinsed freekeh
• 2 1/4 cups water
• 1/2 cup, chopped fresh mint leaves
• 1 tbsp lemon zest
• 2 tbsp lemon juice
• 1/4 small, thinly sliced red onion

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

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.