Name: Barbecued lamb with warm barley and kale salad
Prep time: 85 min
Cook time: 60 min
Total time: 145 min
Yield: 1
Ingredients: 40.00 ml balsamic vinegar; 2 garlic cloves, crushed; 1 tsp lemon rind, finely grated; 8 x 100g lamb rump steaks, trimmed; 220.00 gm pearl barley, rinsed; 1 small bunch kale; 18.20 gm extra virgin olive oil; 2 red onions, halved, thinly sliced; 40.00 ml pine nuts; 250g cherry tomatoes, halved; 56.10 gm sultanas; 42.00 gm lemon juice; 40.00 ml fresh parsley, chopped; Extra virgin olive oil, to serve; Lemon wedges, to serve

Barbecued lamb with warm barley and kale salad

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Prep Time:
85 minutes

Cook Time:
60 minutes

Total Time:
145 minutes

Flavorful healthy lamb salad with everyday ingredients for a satisfying family meal that's light and refreshing.

Ingredients:

40.00 ml balsamic vinegar
1 tsp lemon rind, finely grated
8 x 100g lamb rump steaks, trimmed
220.00 gm pearl barley, rinsed
1 small bunch kale
18.20 gm extra virgin olive oil
2 red onions, halved, thinly sliced
40.00 ml pine nuts
250g cherry tomatoes, halved
56.10 gm sultanas
42.00 gm lemon juice
40.00 ml fresh parsley, chopped
Extra virgin olive oil, to serve
Lemon wedges, to serve

Instructions:

In a shallow glass or ceramic dish, mix together vinegar, garlic, and lemon rind. Add the lamb and coat it well. Cover the dish and refrigerate for 1 hour to enhance the flavors.
In a saucepan, bring 1 liter of water to a boil. Stir in barley, cover, and simmer over low heat for 35 minutes until tender. Drain and cover.
Prep kale by removing and discarding stems, then roughly shredding the leaves. Heat oil in a pan over medium heat and sauté onion until very soft. Toast pine nuts until lightly golden, then add kale and cook until just wilted. Remove from heat, stir in tomato, and let sit covered for 5 minutes. Add barley, sultanas, lemon juice, parsley, salt, and pepper. Mix well and keep warm covered before serving.
Preheat a chargrill pan over medium-high heat. Grill lamb for 2 to 3 minutes on each side for medium doneness, or until cooked to your preference. Place the lamb on a plate, cover loosely with foil, and let it rest for 3 minutes. Serve the lamb with barley salad, drizzle with oil, and garnish with lemon wedges.

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