Recipe

Chilli herb lamb with barley salad

Mar 31, 2011 1:00pm
  • 50 mins cooking
  • Serves 4
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Ingredients

Chilli herb lamb with barley salad
  • 1 tablespoon coriander seeds, crushed lightly
  • 1/2 teaspoon dried chilli flakes
  • 2 clove garlic, crushed
  • 600 gram (1¼ pounds) lamb backstraps (eye of loin)
  • 1 cup (200g) pearl barley
  • 1/4 teaspoon ground turmeric
  • 1/3 cup loosely packed fresh mint leaves
  • 1/3 cup loosely packed fresh coriander (cilantro) leaves
  • 1 small_piece (100g) red onion, chopped finely
  • 250 gram (8 ounces) cherry tomatoes, halved
  • 1/4 cup (60ml) lemon juice
  • 2 teaspoon olive oil

Method

Chilli herb lamb with barley salad
  • 1
    Combine seeds, chilli and garlic in a medium bowl, add lamb, toss to coat. Cover, refrigerate 30 minutes.
  • 2
    Meanwhile, cook barley in a large saucepan of boiling water, for 20 minutes or until barley is tender, drain. Rinse under cold water, drain.
  • 3
    Cook lamb on a heated oiled grill plate (or grill or barbecue), over medium-high heat, for 3 minutes each side or until cooked as desired. Remove from heat, cover, rest 5 minutes. Slice thickly.
  • 4
    Meanwhile, place barley in a large bowl with remaining ingredients, stir to combine. Season to taste.
  • 5
    Serve lamb with barley salad.

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