Roast Lamb Barley Salad

This is a recipe that we’ve perfected over the last couple of years.  It was inspired by a special at our local café and after dreaming about it for weeks after we first tried it, we were determined to recreate it ourselves.  It is a stone cold winner – perfect comfort food in the colder months, lamb so tender it melts in your mouth, the filling, belly warming barley, contrasting with a touch of tangy yoghurt and fresh, magical, flavor filled bursts of pomegranate.  YUM!!

 

INGREDIENTS (LAMB)

2kg lamb leg

2 tablespoons olive oil

1/2 cup lemon juice

2 garlic cloves, crushed

1 tablespoon fresh oregano leaves

3 teaspoons fresh thyme leaves

Fresh thyme sprigs, to serve

Salt, to season

 

INGREDIENTS (SALAD)

Barley, pearled, raw, 200 grams
Olive Oil, 30 ml
Sherry Vinegar, 3 tbsp
Allspice, 1 tsp
Fresh Dill , 3 tbsp chopped
Fresh Parsley, 3 tbsp chopped
Pomegranate seed, between 200-300 grams (2 pomegranates should do it)
Salt, 1 tsp (maldon sea salt recommended)
Black Pepper, 1 tsp crushed

Greek Yoghurt to serve

 

 

METHOD

Preheat oven to 160°C/140°C fan-forced. Place lamb in a large roasting pan. Drizzle with oil and lemon juice. Sprinkle with garlic, oregano and thyme. Season with salt and pepper. Roast for 4 hours and 30 minutes to 5 hours or until meat is tender and falling off the bone.

While Lamb is cooking, prepare salad.

Rinse barley with cold water, then place in a medium saucepan and cover with plenty of water. Simmer for 30-35 minutes until tender, but still al dente.

Drain, and transfer to mixing bowl

While hot add all ingredients except for dill, parsley and pomegranate seeds.  Set aside.

Remove lamb from oven. Cover loosely with foil. Rest for 10 minutes.

Add dill, parsley and pomegranate seeds to cooled salad.

Use two forks to pull apart lamb, it should fall off the bone.  Serve with salad and a good dollop of Greek yoghurt.