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.
Serves66
Cook time25 mins25 minutes
Prep time15 mins15 minutes, + 10 mins resting time
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Method
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.
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.
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.
Step 4
Divide the lamb and barley mixture among serving plates. Season. Drizzle with the remaining dressing. Serve with lemon cheeks.
