Lamb with barley salad
This filling dinner is on the table in just 25 minutes. With delicious lamb, barley and pesto dressing, it's a must-try this week.

Serves
4
Prep
5m
Note: + resting time
Cooking
20m
Ingredients
- 1 cup (200g) pearl barley
- 4 x 150g pkts Coles Kitchen Australian Broccoli & Cauliflower Florets
- 700g Coles Australian Lamb Leg Steaks
- 1 small red onion, thinly sliced
- 1/2 cup (125ml) Coles Basil Pesto Salad Dressing
Method
STEP 1
Rinse and drain 1 cup (200g) pearl barley. Cook in a large saucepan of boiling water for 20 mins or until the barley is tender. Refresh under cold water. Drain well.
STEP 2
Meanwhile, place 4 x 150g pkts Coles Kitchen Australian Broccoli & Cauliflower Florets on a lined baking tray. Bake at 200°C for 10-15 mins or until the vegetables are tender and golden. While the vegetables are baking, heat a chargrill on medium. Spray 700g Coles Australian Lamb Leg Steaks with olive oil spray. Cook on grill for 3 mins each side or until cooked to your liking. Transfer to a plate and loosely cover with foil. Set aside for 5 mins to rest. Thinly slice.
STEP 3
Arrange barley, vegetables and 1 small red onion, thinly sliced, on a serving platter. Top with lamb and drizzle with 1/2 cup (125ml) Coles Basil Pesto Salad Dressing. Season with pepper.
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.