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Easiest-ever lamb salad
Easiest-ever lamb salad
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Prep Time:
15 minutes
Cook Time:
25 minutes
Total Time:
40 minutes
Savor this tasty lamb and barley salad with zesty chimichurri dressing.
Ingredients:
  • 200g pearl barley
  • 1kg butterflied lamb leg
  • 5.00 gm ground paprika
  • 1 tsp cumin seeds
  • 18.20 gm olive oil
  • 350g punnet mix medley grape tomatoes, halved
  • 2 roma tomatoes, thinly sliced
  • 120g baby rocket leaves
  • 125.00 ml flat-leaf parsley leaves
  • 125.00 ml mint leaves
  • 40.00 ml pepitas, toasted
  • 40.00 ml sunflower seeds, toasted
  • 40.00 ml natural flaked almonds, toasted
  • 60ml red wine vinegar
  • 56.88 gm (60m) extra virgin olive oil
  • 1 garlic clove, crushed
  • 125.00 ml coarsely chopped coriander leaves
  • 125.00 ml coarsely chopped flat-leaf parsley leaves
  • 40.00 ml coarsely chopped oregano leaves
  • 1 tsp dried chilli flakes
  • 1.25 gm ground paprika
Instructions:
  • Boil the barley in a large saucepan for 20 mins until tender, then drain thoroughly.
  • Place the lamb in a spacious bowl and generously season with paprika, cumin, and a drizzle of oil. Don't forget to add a pinch of salt and pepper for extra flavor.
  • Preheat the barbecue to medium heat. Grill the lamb for 5 minutes on each side until nicely browned. Then, continue grilling covered with indirect heat for another 10 minutes for a medium cook or until it reaches your desired doneness. Transfer the lamb to a plate and cover it tightly with foil. Let it rest for 10 minutes before serving.
  • As the lamb rests, prepare the flavorful chimichurri sauce by mixing vinegar, oil, garlic, coriander, parsley, oregano, chili, and paprika in a small bowl. Season to your liking.
  • In a large bowl, mix together barley, tomatoes, rocket, parsley, and mint. Add a quarter of the chimichurri and toss well. Transfer the mixture to a large serving platter and sprinkle with pepitas, sunflower seeds, and almonds.
  • Arrange thinly sliced lamb over the barley salad, generously drizzle with the remaining chimichurri, and serve promptly.

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