Cumin and Lemon Freekeh Pilaf with Lamb

Method

1. Mix lemon zest into the lamb shoulder before browning.
2. In a pot, brown the lamb shoulder over medium heat until golden brown.
3. Add onion, garlic, and cumin, sauté for 3 minutes.
4. Add freekeh, salt, and water, bring to a boil, then reduce heat and simmer for 20 minutes.
5. In a separate bowl, mix cucumber, yogurt, and a pinch of salt for tzatziki.
6. Let the pilaf rest for 5 minutes before serving.
7. For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.