||Preheat the oven to 180°C. Place a frying pan over a moderately high heat. Rub the lamb
with some olive oil and season with salt and pepper. Sear for 8 minutes or until nicely
browned all over. Rub with mustard and transfer to an oven tray. Roast for 12-15 minutes or
until cooked to your liking. Set aside to rest for 5-10 minutes, loosely covering with foil.
||Slice the rested lamb and serve with the freekah salad and a dollop of mustard.
||For the freekah salad: Mix the freekah with the amonds, pomegranate seeds and parsley. Season with salt and pepper and dress with the olive oil and pomegranate molasses.
||Leftovers: Sliced lamb makes a great filling for wraps. Place some lamb slices on a wrap with Greek yoghurt, mint leaves, lettuce and tomato. Roll and serve.