Yoghurt lamb with freekah pilaf | Gourmet Traveller

Ingredients

• 2 tsp each ground cumin and ground coriander
• 1 tsp ground chilli
• 1 garlic clove, finely chopped
• 200 gm thick plain yoghurt, plus extra to serve
• Juice of 1 lemon
• 12 lamb loin chops (about 100gm each)
• 30 ml olive oil
• Freekah pilaf
• ½ Spanish onion, diced
• 400 gm cracked freekah
• 800 ml hot chicken stock
• Finely grated rind and juice of 1 lemon
• ½ cup each coarsely chopped flat-leaf parsley, mint and dill
• 100 gm Persian feta, crumbled