Ingredients
1 cup pearl barley
1 clove garlic
very finely chopped
1 lemon
juice and zest
¼ cup extra virgin olive oil
½ cup feta
cubed
1 cup frozen peas
1 lamb backstrap
about 400g
½ cup mint leaves
roughly chopped
Allergy Advice
Contains Dairy
Contains Gluten
Equipment
- 1 saucepan
- 1 jar
Instructions
- Place barley in a saucepan with six cups of cold water, bring to the boil and then reduce to a simmer for about 25 minutes.
- Meanwhile, mix the garlic, lemon zest and juice and olive oil together in a jar and give it a good shake.
- Drain the barley and, while it’s still hot, toss with the feta. Cook the peas and toss these through the barley.
- Rub the lamb with sea salt and black pepper and heat a little extra olive oil in a small saucepan. Cook lamb for 2 minutes on each side. Set aside under a tent of foil for 2 minutes.
- Finish the salad off by tossing with the mint leaves, slicing the lamb across the grain into little medallions and scattering these over the top.
Notes
Tip
Leaving the lamb to rest will enable the juices to distribute throughout the meat and keep it tender and juicy.
