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Roast lamb, barley and vegetable salad

  • 0:10 Prep
  • 0:40 Cook
  • 4 Servings


  • 1 cup pearl barley
  • 1/4 cup extra virgin olive oil
  • 2 (700g) lamb mini topside roasts
  • 2 bunches Dutch (baby) carrots, scrubbed (see note)
  • 2 large red onions, halved, cut into thin wedges
  • 2 tablespoons lemon juice
  • 2 cups fresh flat-leaf parsley leaves


  • 1
    Preheat oven to 220C/200C fan-forced.
  • 2
    Place barley in a large saucepan of cold salted water. Bring to the boil over medium-high heat. Reduce heat to low. Simmer for 20 minutes or until tender. Drain. Rinse under cold water. Transfer to a large bowl.
  • 3
    Meanwhile, heat 1 tablespoon oil in a frying pan over medium-high heat. Add lamb. Cook for 2 to 3 minutes each side or until browned. Transfer lamb to a roasting pan. Arrange carrots and onions around lamb. Drizzle with remaining oil. Season with salt and pepper.
  • 4
    Roast for 20 to 25 minutes for medium, or until cooked to your liking. Cover with foil. Set aside for 10 minutes to rest. Thinly slice.
  • 5
    Add barley to vegetables and juices in pan. Add lemon juice and parsley leaves. Toss gently to combine. Serve lamb on salad.

Source: taste.com.au


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