Name: Greek-style lamb and barley bowl recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1
Ingredients: 300g pearl barley; 1 Lebanese cucumber, peeled into ribbons; 1 large beetroot, peeled, cut into long matchsticks; 4 radishes, thinly sliced; 350g mixed tomatoes, sliced; 60g olive; 100g drained marinated fetta, crumbled; 600g Boneless Mini Lamb Shoulder Roast, trimmed, cut into 2cm pieces; 36.40 gm olive oil; 42.00 gm lemon juice; 2 garlic cloves, crushed; 5.00 gm ground paprika; 1 tsp dried oregano; 1 tsp dried thyme; 2.50 gm ground cumin

Greek-style lamb and barley bowl recipe

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Prep Time:
10 minutes

Cook Time:
30 minutes

Total Time:
40 minutes

Savor Greek-style lamb and barley bowl for a simple, healthy weeknight meal that's easy to whip up.

Ingredients:

300g pearl barley
1 Lebanese cucumber, peeled into ribbons
1 large beetroot, peeled, cut into long matchsticks
4 radishes, thinly sliced
350g mixed tomatoes, sliced
60g olive
100g drained marinated fetta, crumbled
600g Boneless Mini Lamb Shoulder Roast, trimmed, cut into 2cm pieces
42.00 gm lemon juice
5.00 gm ground paprika
1 tsp dried oregano
1 tsp dried thyme
2.50 gm ground cumin

Instructions:

For making delicious lamb souvlaki, mix lamb with oil, lemon juice, garlic, paprika, oregano, thyme, and cumin in a large glass or ceramic bowl. Add seasoning and toss well to combine. Let it sit for 30 minutes to enhance the flavors.
Simmer the barley in a generously-sized saucepan of boiling water for 20 minutes, or until it is cooked to your desired tenderness. Once done, thoroughly drain the barley.
Preheat a barbecue grill or chargrill to medium-high heat. Cook half of the lamb, turning occasionally, for 5 minutes or until desired doneness. Transfer to a plate, cover with foil to keep warm, and repeat with the rest of the lamb.
Evenly distribute the barley among serving bowls. Layer cucumber, beetroot, radish, tomato, and olives over the barley. Top with lamb and sprinkle with feta.

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