- 1 cup barley
- 400g lamb fillets
- 2 tsp cumin
- 4 tbsp olive oil
- 2 cloves garlic, crushed
- finely grated rind of ½ lemon
- 2 carrots, roughly cut into chunks
- 1 red onion, cut into quarters
- ¼ cup currants
- 2 cups baby spinach leaves
- 100g feta, crumbled
- 1 tbsp balsamic vinegar
- 2 tbsp extra virgin
Preheat oven to 180 C. Place barley in a saucepan with 6 cups water, bring to the boil and simmer for 25 minutes until barley is just tender.
Place lamb, cumin, 2 tablespoons olive oil, garlic and lemon in a dish and allow to marinate for 30 minutes. Meanwhile place carrots and red onion in a baking dish, drizzle with olive oil and cook for 30 minutes until tender, add currants to the pan for the last 5 minutes of cooking.
Heat a frying pan over a high heat and sear lamb for 2-3 minutes on each side. Allow to rest for 5 minutes before slicing into 1 cm thick slices. Place spinach and feta in a large serving dish and top with carrots, onions, currant, and sliced lamb.