Lamb chops with warm freekeh salad, dried apricots, and pistachios

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Lamb chops with warm freekeh salad, dried apricots, and pistachios

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Lamb chops with warm freekeh salad, dried apricots, and pistachios

Dairy-Free, Soy-Free, Spicy, Protein Plus

2 Servings, 900 Calories/Serving

25–40 Minutes

Bop to the beat of Chic’s “Le Freak” with this delicious Middle Eastern meal starring nutrient-rich freekeh, sweet apricots, fresh mint, and earthy lamb chops. 

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • ½ cup freekeh
  • Protein options:
  • 6 bone-in frenched lamb chops (about 3 ounces each)
  • 2 boneless skinless chicken breasts (about 6 ounces each)
  • Sunbasket coriander spice blend (panko - all-purpose flour - granulated garlic - coriander - cumin)
  • 1 ounce dried apricots
  • 3 tablespoons dry-roasted pistachios
  • 4 or 5 sprigs organic fresh mint
  • Sunbasket lemon vinaigrette base (lemon juice - onion - garlic - Dijon mustard - porcini powder)
  • 1 teaspoon Urfa chile flakes
  • 3 ounces organic baby arugula or other leafy greens

Nutrition per serving

Calories 900, Total Fat 60g (77% DV), Sat. Fat 20g (100% DV), Trans Fat 0g, Cholest. 95mg (32% DV), Sodium 160mg (7% DV), Total Carb. 60g (22% DV), Fiber 9g (32% DV), Total Sugars 11g (Incl. 0g Added Sugars, 0% DV), Protein 31g
Contains: Tree Nuts (pistachio), Wheat

Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten.

*Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans, Sesame.


2-serving instructions (4-serving modifications in red)

Wash produce before use


Cook the freekeh

In a small sauce pot, combine the freekeh and 1⅓ cups [2⅓ cups] salted water. Bring to a boil, reduce to a simmer, cover, and cook until the freekeh is tender and the water is absorbed, 18 to 20 minutes. Meanwhile, prepare the rest of the meal.


Prep and cook your protein

  • Pat your protein dry with a paper towel; season generously with salt and pepper.  
  • On a plate, spread the coriander spice blend in an even layer. Press your protein firmly into the spice blend, coating both sides. 

In a large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add your protein.



Briefly press on the chops to keep them from curling. Reduce the heat to medium and cook, turning once, until well browned, about 7 minutes total for medium-rare.



Cook, turning once, until lightly browned, 1 to 2 minutes per side. Reduce the heat to medium-low and continue cooking, turning occasionally, until firm and cooked through, 5 to 8 minutes.


Transfer your protein to a plate. While your protein is cooking, prepare the salad.


Make the freekeh salad

  • Finely chop the apricots.
  • Coarsely chop the pistachios.
  • Strip the mint leaves from the stems; coarsely tear the leaves.

In a large bowl, stir together the lemon vinaigrette base and 1 tablespoon [2 TBL] oil. Season to taste with salt, pepper, and as much Urfa chile as you like. Add the freekeh, apricots, pistachios, and mint and toss to combine. Gently stir in the arugula. Season to taste with salt and pepper.


Transfer the warm freekeh salad to individual plates, top with your protein, and serve.

Kids Can!
  • Measure the water for the freekeh.
  • Spread the spice blend on a plate.
  • Time the cooking.
  • Strip and tear the mint leaves.
  • Measure the oil for the vinaigrette.