Name: Chilli herb lamb with barley salad
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 1 tablespoon coriander seeds, crushed lightly; 1/2 teaspoon dried chilli flakes; 2 clove garlic, crushed; 600 gram (1¼ pounds) lamb backstraps (eye of loin); 1 cup (200g) pearl barley; 1/4 teaspoon ground turmeric; 1/3 cup loosely packed fresh mint leaves; 1/3 cup loosely packed fresh coriander (cilantro) leaves; 1 small_piece (100g) red onion, chopped finely; 250 gram (8 ounces) cherry tomatoes, halved; 1/4 cup (60ml) lemon juice; 2 teaspoon olive oil

Ingredients

1 tablespoon coriander seeds, crushed lightly

1/2 teaspoon dried chilli flakes

2 clove garlic, crushed

600 gram (1¼ pounds) lamb backstraps (eye of loin)

1 cup (200g) pearl barley

1/4 teaspoon ground turmeric

1/3 cup loosely packed fresh mint leaves

1/3 cup loosely packed fresh coriander (cilantro) leaves

1 small_piece (100g) red onion, chopped finely

250 gram (8 ounces) cherry tomatoes, halved

1/4 cup (60ml) lemon juice

2 teaspoon olive oil

Method

1.Combine seeds, chilli and garlic in a medium bowl, add lamb, toss to coat. Cover, refrigerate 30 minutes.

2.Meanwhile, cook barley in a large saucepan of boiling water, for 20 minutes or until barley is tender, drain. Rinse under cold water, drain.

3.Cook lamb on a heated oiled grill plate (or grill or barbecue), over medium-high heat, for 3 minutes each side or until cooked as desired. Remove from heat, cover, rest 5 minutes. Slice thickly.

4.Meanwhile, place barley in a large bowl with remaining ingredients, stir to combine. Season to taste.

5.Serve lamb with barley salad.

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