Name: Sumac lamb on pearl barley salad
Cook time: 70 min
Total time: 70 min
Yield: 4
Ingredients: 1 clove garlic, crushed; 1 tablespoon sumac; 2 teaspoon ground coriander; 2 tablespoon hot water; 8 (800g) lamb loin chops; 1 cup (200g) pearl barley; 1 small red onion (100g), quartered; 1 small red capsicum (150g), sliced thickly; 1 small_piece small kumara (250g), halved lengthways, sliced thickly; 2 tablespoon olive oil; 2 tablespoon white wine vinegar; 130 gram firm fetta cheese, crumbled

Ingredients

1 clove garlic, crushed

1 tablespoon sumac

2 teaspoon ground coriander

2 tablespoon hot water

8 (800g) lamb loin chops

1 cup (200g) pearl barley

1 small red onion (100g), quartered

1 small red capsicum (150g), sliced thickly

1 small_piece small kumara (250g), halved lengthways, sliced thickly

2 tablespoon olive oil

2 tablespoon white wine vinegar

130 gram firm fetta cheese, crumbled

Method

1.Combine garlic, spices, the water and lamb in medium bowl.

2.Cook barley, uncovered, in large saucepan of boiling water about 30 minutes or until tender, drain. Rinse under cold water, drain.

3.Meanwhile, toss vegetables with half the oil in medium bowl. Cook vegetables on heated oiled grill plate (or grill or barbecue) until onion softens. Remove onion and capsicum, chop coarsely. Cook kumara further 5 minutes, chop coarsely.

4.Meanwhile, cook lamb on heated oiled grill.

5.Combine barley, vegetables, remaining oil and vinegar in medium bowl, sprinkle with cheese. Serve lamb with barley salad.

Cook vegetables slowly to prevent them blackening before they have softened. Before adding lamb to the grill, increase heat to medium-high.
Note

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