Lamb cutlets with festive freekeh & cauliflower cream from The Palomar Cookbook (page 175) by Layo Paskin and Tomer Amedi

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Watercress pesto

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Peterkjsoe on March 22, 2026

    This was delicious. Used dried thyme instead of fresh thyme.

  • wester on July 27, 2019

    I made the basic freekeh subrecipe and did not like it at all. The taste of the vegetable stock overpowered everything else and we weren't happy with the structure either. Maybe it would have been better with the toppings given, but if we do that, we will use a different basic recipe. No repeat.

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