This week’s roast couldn’t be easier with this delicious version which is paired with barley salad and baby carrots.
Ingredients
- 1 cup pearl barley
- 1/4 cup extra virgin olive oil
- 2 (700g) lamb mini topside roasts
- 2 bunches Dutch (baby) carrots, scrubbed (see note)
- 2 large red onions, halved, cut into thin wedges
- 2 tablespoons lemon juice
- 2 cups fresh flat-leaf parsley leaves
Method
- Step 1Preheat oven to 220C/200C fan-forced.
- Step 2Place 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.
- Step 3Meanwhile, 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.
- Step 4Roast 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.
- Step 5Add barley to vegetables and juices in pan. Add lemon juice and parsley leaves. Toss gently to combine. Serve lamb on salad.
- Diabetes friendly
- High fibre
- Low carb
- Lower gi
Nutrition
2546 kj
Energy
25g
Fat Total
5.7g
Saturated Fat
15.2g
Fibre
46g
Protein
112mg
Cholesterol
330mg
Sodium
43.7g
Carbs (total)
All nutrition values are per serve
Notes
You could use regular carrots, quartered lengthways, instead.
Instead of barley you could try couscous, quinoa or brown rice. Just follow the packet directions in place of step 2.
Prepare in advance: Make step 2. Transfer to an airtight container. Refrigerate for up to 2 days.
- Author: Heidi Flett
- Image credit: Guy Bailey & Craig Wall
- Publication: Super Food Ideas
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