Dinner with Rukmini
Browse all of the recipes in Rukmini Iyer’s cookbooks by ingredient.
Roast Lamb with Apricots, Pistachios, Mint and Pearl Barley
The pearl barley takes on all the flavour from the slow-cooked lamb and spices in this substantial dish, with the apricots bringing a balancing sweetness. It’s even better warmed through the next day.
|lamb rump steaks (approx. 500g)
|ras el hanout
|sea salt and freshly ground black pepper
|red onions, very thinly sliced
|pearl barley, rinsed
|pistachio nuts, roughly chopped
|fresh mint, chopped
|lemon, juice only
From the book