Warm Salad of Lamb and Barley

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  • 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.

Serves 4.

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