Roast lamb, barley and vegetable salad

Roast lamb, barley and vegetable salad

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This weeks roast couldnt be easier with this delicious version which is paired with barley salad and baby carrots.

The ingredient of Roast lamb, barley and vegetable salad

  1. 1 cup pearl barley
  2. 1/4 cup extra virgin olive oil
  3. 2 (700g) lamb mini topside roasts
  4. 2 bunches Dutch (baby) carrots, scrubbed (see note)
  5. 2 large red onions, halved, cut into thin wedges
  6. 2 tbsp lemon juice
  7. 2 cups fresh flat-leaf parsley leaves

The instruction how to make Roast lamb, barley and vegetable salad

  1. Preheat oven to 220C/200C fan-forced.
  2. Place barley in a large saucepan of cold salted water. Bring to the boil over medium-high heat. Reduce heat to low. Simmer for 20 minutes or until tender. Drain. Rinse under cold water. Transfer to a large bowl.
  3. Meanwhile, heat 1 tablespoon oil in a frying pan over medium-high heat. Add lamb. Cook for 2 to 3 minutes each side or until browned. Transfer lamb to a roasting pan. Arrange carrots and onions around lamb. Drizzle with remaining oil. Season with salt and pepper.
  4. Roast for 20 to 25 minutes for medium, or until cooked to your liking. Cover with foil. Set aside for 10 minutes to rest. Thinly slice.
  5. Add barley to vegetables and juices in pan. Add lemon juice and parsley leaves. Toss gently to combine. Serve lamb on salad.

Nutritions of Roast lamb, barley and vegetable salad

calories: 608.494 calories
fatContent: 25 grams fat
saturatedFatContent: 5.7 grams saturated fat
carbohydrateContent: 43.7 grams carbohydrates
sugarContent:
fibreContent:
proteinContent: 46 grams protein
cholesterolContent: 112 milligrams cholesterol
sodiumContent: 330 milligrams sodium

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