Lamb with Freekeh, Apricots and Pistachios

Ingredient

Method

1. Preheat the oven to 210°C. Heat half the oil in a roasting tin and cook the lamb steaks for 5 minutes on one side to brown, Reduce the oven temperature to 190°C.
2. Remove the lamb steaks from the roasting tin. Add the freekeh, dried apricots, herbs and stock to the hot roasting tin and top with the lamb steaks, browned side uppermost, followed by the tomatoes. Sprinkle over half the pistachios, drizzle over and cook for a further 20 minutes.
3. Remove the roasting tin from the oven and sprinkle over the Filipo Berio Balsamic Vinegar and remaining pistachios to serve.