INGREDIENTS
- 1 cup (200g) pearl barley
- 1kg butterflied lamb leg
- 2 teaspoons ground paprika
- 1 teaspoon cumin seeds
- 1 tablespoon olive oil
- 350g punnet mix medley grape tomatoes, halved
- 2 roma tomatoes, thinly sliced
- 120g baby rocket leaves
- 1/2 cup flat-leaf parsley leaves
- 1/2 cup mint leaves
- 2 tablespoons pepitas, toasted
- 2 tablespoons sunflower seeds, toasted
- 2 tablespoons natural flaked almonds, toasted
CHIMICHURRI SAUCE
- 1/4 cup (60ml) red wine vinegar
- 1/4 cup (60m) extra virgin olive oil
- 1 garlic clove, crushed
- 1/2 cup coarsely chopped coriander leaves
- 1/2 cup coarsely chopped flat-leaf parsley leaves
- 2 tablespoons coarsely chopped oregano leaves
- 1 teaspoon dried chilli flakes
- 1/2 teaspoon ground paprika
METHOD
Step 1
Cook the barley in a large saucepan of boiling water for 20 mins or until tender. Drain well.
Step 2
Meanwhile, place the lamb in a large bowl. Sprinkle with paprika and cumin and drizzle with the oil. Season.
Step 3
Preheat a barbecue on medium. Cook lamb for 5 mins each side or until browned. Cook, covered, under indirect heat, for a further 10 mins for medium or until cooked to your liking. Transfer to a plate and cover with foil. Set aside for 10 mins to rest.
Step 4
While the lamb is resting, to make the chimichurri sauce, combine the vinegar, oil, garlic, coriander, parsley, oregano, chilli and paprika in a small bowl. Season to taste.
Step 5
Combine the barley, tomatoes, rocket, parsley and mint in a large bowl. Add one-quarter of the chimichurri and toss to combine. Spoon onto a large serving platter. Sprinkle with pepitas, sunflower seeds and almonds.
Step 6
Thinly slice lamb and arrange over the barley salad. Drizzle with remaining chimichurri and serve immediately.
