Roast lamb with warm barley salad & beetroot tahini

by Kathy Snowball | Cuisine issue #152
Serves: 6A butterflied leg of lamb can be cooked in a number of ways: in the oven, in a covered barbecue or, if you have one, in a wood-fired oven. I have given instructions for the oven, but by all means use either of the above options.

Herb marinade
1⁄3 cup firmly packed chopped mixed soft green herbs (I used flat-leafed parsley, mint and coriander)
2 cloves garlic, chopped
1 teaspoon fennel seeds
1 teaspoon cumin seeds
2 tablespoons olive oil
2 tablespoons lemon juice
2 tablespoons soy sauce
1 tablespoon honey
1.75kg butterflied leg of lamb

Place all the ingredients, except for the lamb, in a small food processor and process until well combined. Spread the mixture over the lamb then set aside, covered, at room temperature for 2 hours.

Preheat the oven to 200°C. Place the lamb, skin side up, in a roasting dish. Add 1⁄4 cup water then roast for 45 minutes for medium. Remove from the roasting dish (reserve the juices) and rest, partly covered, in a warm place for 10 minutes before carving. Reheat the pan juices to drizzle over the lamb then serve with the barley salad and beetroot tahini.

Warm barley salad
800g butternut pumpkin, peeled, deseeded, cut into 2cm pieces
1⁄3 cup extra virgin olive oil
200g pearl barley
2 sticks celery, finely chopped
2 tablespoons sherry vinegar
1⁄2 teaspoon ground allspice
2 cloves garlic, crushed
1⁄2 cup mixed flat-leafed parsley, coriander and mint leaves

Preheat the oven to 200°C. Place the pumpkin pieces on an oven tray and brush with a little of the oil. Roast for 45 minutes, turning once, until tender.

Rinse the barley under cold water then place in a saucepan and cover with fresh cold water. Bring to the boil then simmer over medium heat for 30 minutes or until just tender. Drain.

Combine the remaining oil, celery, vinegar, allspice, garlic and herbs in a bowl. Stir in the warm barley and pumpkin then taste and season with salt and freshly ground black pepper.

Beetroot tahini
2 baby beetroot, trimmed
2 cloves garlic
2 tablespoons lemon juice
2 tablespoons tahini
200g natural yoghurt

Preheat the oven to 200°C. Place the beetroot on a baking tray. Cover with foil then roast for 45 minutes or until tender. Allow to cool then peel.

Place the cooked beetroot and the remaining ingredients in a food processor then process until smooth. Taste and season.

Wine - A Hawke’s Bay merlot cabernet with a few years under its belt.


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