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Dinner with Rukmini
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Roast Lamb with Apricots, Pistachios, Mint and Pearl Barley
Introduction from Rukmini Iyer
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.
Ingredients
Method
Preheat the oven to 150°C fan/170°C/gas 3. Rub the lamb steaks with the olive oil, ras el hanout, 1 teaspoon of sea salt and half the garlic, and set aside.
In a roasting tin, mix together the dried apricots, red onions, remaining garlic, pearl barley and chicken stock. Place the spiced lamb steaks on top, cover the dish tightly with foil, then transfer to the oven and cook for 1 hour.
In the meantime, mix together the pistachios and mint. Once cooked, taste the pearl barley and season as required with salt, pepper and lemon juice.
Scatter the pistachios and mint over the lamb and pearl barley just before serving.
Note: If you prefer, slice up the cooked lamb steaks and stir them through the pearl barley. Make sure to let them rest for 10 minutes after the dish comes out the oven.
Preview
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From the book
The Roasting Tin: Deliciously Simple One-Dish Dinners
Simple, quick and inventive one-tin recipes.
Revolutionise your midweek meal repertoire.
Leave the hard work to the oven with 75 life-changing recipes.
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