Wednesday, 15 July 2020 / Topics:
Ingredients (Serves 4):
- 2/3 Cup pearl barley
- 1 Tablespoon olive oil, plus 1 tablespoon extra
- 2 x 200g Lamb backstraps (substitute cutlets, forequarter or loin chops)
- 250g Mushrooms, slice (try to get a mixture of different varieties; field, button, shiitake, king brown, oyster etc)
- 1 Tablespoon butter
- 1 Clove garlic, sliced
- 6 Sprigs thyme
- 2 Cups baby spinach
- 2 Tablespoons sherry vinegar (substitute red wine vinegar)
- 1 Bunch parsley, roughly chopped
- 60g Goats cheese, crumbled (substitute feta)
Method:
1. Cook pearl barley in boiling water for 20-25 minutes or until tender. Drain well.
2. Heat a large frying pan with a tablespoon of olive oil. Season the lamb with salt and cracked black pepper and add to the pan. Cook for 3-4 minutes each side or until golden brown and cooked to your liking. Remove from the pan to rest. Add half the mushrooms to the pan and fry until golden brown on all sides. Remove mushrooms from pan and repeat with remaining mushrooms. Return all mushrooms to the pan. Add the garlic, thyme and butter. Toss to coat. Add baby spinach and stir until wilted.
3. Place pearl barley in a large bowl and stir in remaining tablespoon olive oil, sherry vinegar and most of the parsley. Divide into bowls. Top with lamb and mushrooms. Add the crumbled goats cheese and remaining parsley to serve.
