1-inch Ginger (peeled; rough chop) 1/2 cup Butter 1 Cinnamon Stick 2 tablespoons Hazelnuts (roasted and chopped)
For the Ginger Butter: Combine all ingredients in a small saucepan and bring to a simmer. Set aside and allow to steep off heat.
1 bunch Cilantro (rough chopped) 1/2 bunch Mint (picked) 1 teaspoon fresh Jalapeno (chopped) 1 teaspoon Sugar 1 Lime (juiced) Salt to taste 1 tablespoon Grapeseed Oil
For the Mint-Cilantro Chutney: In a blender, combine all ingredients except oil and chop finely. Stream oil in slowly until smooth, adding water if necessary. Adjust seasoning, if necessary.
1/2 tablespoon whole Fennel Seed 1 tablespoon whole Coriander Seeds 1 tablespoon whole Cumin Seeds 1/2 tablespoon Black Peppercorns 1/2 teaspoon Red Chili Flakes 1/2 teaspoon Salt 2 tablespoons toasted Hazelnuts 6 ounces Lamb Loin (cleaned) 3 tablespoons Olive Oil
For the Lamb: Toast fennel, coriander, cumin and peppercorns in a dry pan over medium heat until aromatic. Chop in a spice grinder with the red chili flakes, salt and hazelnuts. Pulse until finely ground. Season lamb with salt and pepper and coat with 1 tablespoon of oil. Roll the lamb around in the spice blend until evenly coated.
2 cups Water Salt to taste 3 whole Garlic cloves 1-inch fresh Turmeric (peeled; rough chop) 1-inch Ginger (peeled; rough chop) 1 teaspoon Smoked Paprika 1 Shallot (cut in half) 1/2 cup Freekeh
For the Freekeh: Bring water, salt and aromatics to a boil. Add freekeh and cook until tender but still al dente, about 16 to 18 minutes. Remove whole aromatics and adjust seasoning, reserve warm.
1 head Cauliflower (cut into florets; finely chopped) 3 tablespoons Olive Oil Salt and Pepper to taste 1/4 teaspoon Cayenne Pepper
For the Cauliflower: Preheat the oven to 425 degrees. Toss cauliflower with oil, salt, pepper and cayenne and place on a sheet tray. Roast until caramelized and crisp, about 10 to 15 minutes.
Dot the lamb with the ginger butter and place in a hot cast iron skillet. Put into a 425 degree oven and roast until medium rare, about 6 to 8 minutes. Meanwhile, mix equal parts freekah with cauliflower, drizzle with ginger butter, and place in center of plate. When lamb is cooked and rested, slice thin and layer over freekah, drizzle with cilantro mint chutney. Combine 2 tablespoons chopped hazelnuts with 1/2 tablespoon ginger butter and place on lamb as a garnish.