lamb salad

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.