Perfect for Spring, this hearty salad is made with roasted lamb and beetroot tossed through a honey and balsamic glaze then layered with pearl barley, baby spinach and walnuts to finish.
35 Minutes. A hearty lamb salad. Gluten free.
400g free range butterflied lamb leg
2 large beetroot
2 tablespoons honey
1 tablespoon balsamic vinegar
1/4 cup walnuts
3 sprigs thyme
2 garlic cloves
1/2 cup pearl barley
50g Baby spinach
Preheat oven & cook pearl barley
Preheat the oven to 200ºc. Rinse barley thoroughly in a colander. Place barley in a saucepan and cover with 300ml of water. Bring gently to the boil and simmer covered for 25 - 30 minutes or until water has completely absorbed. Leave covered and rest.
Roast beetroot and lamb
Cut beetroot into 2cm pieces. Combine in a bowl with thyme leaves, a drizzle of olive oil, salt and pepper. Place in a roasting tray on the middle rack for 20 minutes before adding lamb. Rub lamb with a drizzle of olive oil, crushed garlic, salt and pepper.
Place a fry pan on a high heat. When hot, sear lamb on each side for 2 - 3 minutes. Place the lamb in the oven with beetroot and roast for 8 minutes for rare or 10 – 12 minutes for well done. Once cooked, remove tray from oven and cover lamb with foil to rest for 2 - 3 minutes.
Make salad & serve
Thinly slice lamb and toss with the beetroot, honey and balsamic vinegar. Next add the pearl barley, spinach, walnuts, a drizzle of olive oil, salt and pepper. Plate the salad in deep bowls.
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