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.

Serves 2.


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.

About The Cook’s Grocer

The Cook’s Grocer is about great cooking made easy. We produce a weekly menu of healthy, ready to cook meals containing the finest locally sourced ingredients and simple to follow recipes, all designed to be to cooked in 30 minutes.

We partner with Sydney’s leading nutritionists, chefs, personal trainers and foodies to develop recipes that will inspire you in the kitchen, without the fuss of planning and shopping.

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October 19, 2016 by Timothy Ryder
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