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Lamb with mint and barley salad

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Fire up the barbecue and give a butterflied lamb leg a go this weekend. Carve it up with a helping of zesty pearl barley salad and charred Dutch carrots.

  • Serves6
  • Cook time25 minutes
  • Prep time15 minutes, + 10 mins resting time


  • 1 cup (200g) pearl barley
  • 100g snow peas, trimmed, sliced lengthways
  • 100g sugar snap peas, trimmed, sliced lengthways
  • 1 pkt Coles Australian Lamb Butterfly Leg
  • 2 bunches Dutch carrots, trimmed, halved lengthways, or 400g baby carrots, peeled, halved lengthways
  • ¼ cup (60ml) extra virgin olive oil, extra
  • 2 tbs lemon juice
  • 1 tsp smoked paprika
  • 1 garlic clove, crushed
  • ¼ cup mint leaves
  • Lemon cheeks, to serve

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.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Cook the barley in a large saucepan of boiling water for 25 mins or until tender, adding the snow peas and sugar snap peas for the last 2 mins of cooking. Refresh under cold water. Drain well.
  2. Step 2

    Meanwhile, heat a covered barbecue on medium-low. Spray the lamb with olive oil spray. Season. Cook the lamb, covered, on the barbecue grill for 10 mins. Turn the lamb and cook for a further 10 mins for medium-rare or until cooked to your liking, adding the carrot to the barbecue grill for the last 10 mins of cooking time. Transfer the lamb and carrot to a plate. Cover with foil. Set aside for 10 mins to rest.
  3. Step 3

    Place the oil, lemon juice, paprika and garlic in a screw-top jar. Seal and shake well to combine. Combine half the dressing with the barley mixture, carrot and mint in a large bowl.
  4. Step 4

    Divide the lamb and barley mixture among serving plates. Season. Drizzle with the remaining dressing. Serve with lemon cheeks.