Name: Roast lamb, barley and vegetable salad
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 1
Ingredients: 220.00 gm pearl barley; 56.88 gm extra virgin olive oil; 700g lamb roast; 2 bunches Dutch (baby) carrots, scrubbed (see note); 2 large red onions, halved, cut into thin wedges; 42.00 gm lemon juice; 500.00 ml fresh flat-leaf parsley leaves

Roast lamb, barley and vegetable salad

0 Likes

Prep Time:
10 minutes

Cook Time:
40 minutes

Total Time:
50 minutes

Effortlessly roast with barley salad and baby carrots for a delicious meal.

Ingredients:

220.00 gm pearl barley
56.88 gm extra virgin olive oil
700g lamb roast
2 bunches Dutch (baby) carrots, scrubbed (see note)
2 large red onions, halved, cut into thin wedges
42.00 gm lemon juice
500.00 ml fresh flat-leaf parsley leaves

Instructions:

Preheat oven to 220C (200C fan-forced).
Submerge barley in a generous amount of cold salted water in a spacious saucepan. Bring to a vigorous boil over medium-high heat, then lower the heat to a gentle simmer. Cook for 20 minutes until the barley is tender. Drain and rinse with cold water before transferring to a large bowl.
Heat 1 tablespoon of oil in a frying pan over medium-high heat. Sear lamb for 2 to 3 minutes on each side until golden brown. Transfer lamb to a roasting pan and surround with carrots and onions. Drizzle with remaining oil and season generously with salt and pepper.
Roast uncovered for 20-25 minutes for medium doneness. Let it rest covered with foil for 10 minutes, then thinly slice and serve.
Combine the barley with the vegetables and juices in the pan, then add lemon juice and parsley leaves. Gently toss everything together before serving the lamb on top of the salad.

We use cookies

Similar Recipes

One-pan sticky lamb shoulder with pearl barley

Greek-style lamb and barley bowl recipe

Roast lamb racks with mediterranean vegetables

Roast lamb with olive sauce

Roast lamb with couscous, date & pistachio stuffing