BARBECUED LAMB WITH WARM BARLEY AND KALE SALAD
Prep/cook: 60 minutes
Serves: 4 2 tbsp balsamic vinegar 2 garlic cloves, crushed 1 tsp finely grated lemon rind 8 x 100g lamb rump steaks 1 cup pearl barley, rinsed 1 small bunch kale 1 tbsp extra virgin olive oil 2 red onions, thinly sliced 2 tbsp pine nuts 250g cherry tomatoes, halved ⅓ cup sultanas 2 tbsp lemon juice 2 tbsp chopped fresh parsley 1. Combine vinegar, garlic and lemon rind in a bowl. Add lamb turn to coat. Refrigerate 1 hour. 2. Bring barley to boil in 1 litre of water then simmer until tender. Drain. Cover. 3. Remove stems from kale and roughly shred. Cook onion in oil until soft. Add pine nuts, cook stirring, until lightly toasted. Add kale and cook until just wilted. Remove from heat. Add tomato. Cover. Set aside for 5 minutes. Add barley, sultanas, lemon juice and parsley. Season. Toss well to combine. 4. Chargrill lamb to your liking. Stand for 3 minutes to rest. Serve with barley salad, drizzled with oil and lemon wedges.