• Ingredients: 19
  • Serves: 4
  • Total Time: 0 min


  • 2 tablespoons grapeseed oil
  • 6 apples, peeled, cored and chopped
  • 1 onion, peeled and thinly sliced
  • 1 teaspoon toasted coriander
  • 1 teaspoon toasted black peppercorns
  • 2 toasted whole cloves
  • 4 sprigs thyme
  • 2 sprigs rosemary
  • 1 quart lamb or beef stock
  • apple cider vinegar to taste
  • salt to taste
  • pepper to taste
  • 1 cup freekeh
  • 2 1/2 cups chicken broth or water
  • 1 small butternut squash, seeded and very thinly sliced
  • 1 tablespoon olive oil
  • 4 lamb loin chops, 1 to 1 1/2 inches thick
  • salt and pepper
  • 1 tablespoon grapeseed oil


  1. For the apple jus, in a large pot over medium heat, sweat down the onions in the grapeseed oil and cook until caramelized. Add apples. Continue to cook on medium low heat for 20 minutes, stirring constantly to avoid burning the pan. Add remaining ingredients and bring to a boil. Reduce heat to a simmer and allow to reduce by half and pass through a fine sieve. Adjust the seasoning with salt, pepper and vinegar.
  2. For the main dish, begin by making the freekeh. Bring the broth and freekeh to a boil over medium high heat. Reduce the heat to maintain a low simmer and cover. Cook for 25 minutes until the freekeh is tender and has absorbed the broth. Season with salt and pepper to taste. Set aside.
  3. Meanwhile, bring the oven up to 400 degrees Fahrenheit. Toss the squash slices with the olive oil and salt to taste. Arrange in a single layer on a large, rimmed baking sheet lined with parchment paper. Roast until golden and tender, 15-20 minutes.
  4. Pat the lamb chops dry with paper towels then season liberally with salt and pepper on both sides. Heat the grapeseed oil over high heat in a large skillet. Place the chops in the pan and cook about 4 minutes per side.
  5. Scoop some of the freekeh in the center of your serving dish. Top with squash slices and a lamb chop before gently pouring the jus over the top. Serve immediately.