This Greek style BBQ dish has it all. From rosemary & garlic lamb skewers to roasted capsicum and zucchini tossed through pearl barley and served with a lemon and yoghurt dressing.
35 Minutes. One not to miss this week!
350g Australian premium butterflied lamb leg
1 large Red capsicum
1/2 cup Pearl barley
1 tablespoon dried oregano
2 cloves Garlic
1/3 cup Yoghurt
Preheat oven & cook pearl barley
Preheat the oven to 200ºC. Place barley in a saucepan and cover with 300mL of hot water. Bring to the boil and simmer covered for 30 minutes or until water has absorbed. Combined with juice of HALF the lemon, salt and pepper. Cover and set aside.
Prepare lamb & cook veg
Crush the garlic. Cut lamb into 2cm cubes. Combine in a bowl with a drizzle of olive oil, oregano, HALF the garlic, salt and pepper. Set aside to marinade for 5 - 10 minutes. Deseed and roughly cut the capsicum. Cut the zucchini into 2cm thick rounds. Place on a lined bake tray. Drizzle with olive oil, salt and pepper. Place on middle rack in oven for 20 minutes or until cooked. Remove from oven.
Thread lamb onto skewers. Heat a BBQ or fry pan to medium to high heat with a drizzle of olive oil. Cook for 10 minutes, turning to brown all over. Remove and set aside.
Make salad & serve
Mix yoghurt with remaining garlic and juice of the remaining lemon. Combine pearl barley with cooked veg. Serve onto plates then top with skewers.
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