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Spring lamb and root vegetable salad recipe

1 rating

Liven up your lunch with this delicious lamb recipe. This wonderfully vibrant salad is packed with spring flavours, including succulent lamb, sweet and earthy root vegetables and fresh mint. See method

Serves 4
15 mins to prepare and 45 mins to cook
399 calories / serving

Ingredients

100g pearl barley
125g baby carrots
3 baby turnips, halved
100g radishes
3 small beetroot, quartered
4 garlic cloves, squashed
1½ tsp cumin seeds
3 tbsp olive oil
1½ tbsp red wine vinegar
350g lamb rump, cut into 3 steaks
1 lemon, juiced
3 tbsp extra-virgin olive oil
bunch watercress, chopped
handful mint leaves

If you don't have any pears, try using apples

Each serving contains

Energy
1665kj
399kcal 20%
Fat
25g 36%
Saturates
6g 29%
Sugars
4g 4%
Salt
0.3g 6%

of the reference intake
Carbohydrate 25.3g Protein 20.7g Fibre 0.8g

Method

Preheat the oven to gas 7, 220°C, fan 200°C.
Put the pearl barley in a pan and cover with water. Bring to the boil, turn down to a simmer and cook for 45 mins. Top up with boiling water if need be. When ready, drain and rinse with cold water.
Meanwhile, arrange the carrots, turnips, radishes, beetroot and garlic in a baking dish so that they fit snugly. Scatter over the cumin seeds, season and then stir through the oil and vinegar. Cover with foil and cook for 45 mins.
About 15 mins before you’re ready to eat, heat a griddle pan over a medium-high flame. Cook the lamb steaks for 3-4 mins on each side (depending on how you like it cooked). Remove to a chopping board and allow to rest for 5 mins.
Whisk together the lemon juice and extra-virgin olive oil and season to taste. Slice the lamb and then combine with the pearl barley, baked root veg, dressing, watercress and mint. Serve immediately.

See more Lamb recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.