1 boneless rolled leg lamb
2 tbsp olive oil
1 tbsp ras el hanout spice mix
2 clove garlic, crushed
Flake salt, fresh ground black pepper
2 brown onions sliced into thick wedges
1 cup black barley
1 bunch asparagus
1 handful picked mint
2 handful picked coriander
¼ cup toasted pepita seeds
¼ cup sultanas
1 vine ripened tomato, sliced into thin wedges
½ red onion, finely sliced
Juice 1 lemon
3 tbsp extra virgin olive oil
Natural yoghurt to serve
Place the lamb into a large bowl.
Douse with olive oil and rub the ras el hanout and garlic all over with your hands.
Season with salt and pepper.
Cover and leave in the fridge over night or as a minimum, 30 mins before cooking.
Preheat an oven to 220C.
Scatter the sliced brown onions into a baking dish and top with the lamb, ½ cup water and cover with baking paper.
Cover the baking dish in foil ensuring the edges are tightly tucked.
Roast for 30 minutes then turn down the heat to 200C for another 1.5 hours.
While the lamb cooks bring two pots of water to the boil and season both.
To one pot, add the barley and cook for 12-14 minutes. Drain and allow to cool.
To the second pot, add the asparagus and cook for 1 minute.
Drain and refresh in ice water.
Combine the barley, asparagus, mint, half the coriander, pepita seed and sultanas in a bowl and set aside.
Place the sliced red onion in another bowl and add a good pinch of salt.
Add the tomatoes and remaining coriander and mix to combine.
Once the lamb is ready, add the roast onions to the barley salad.
Dress with olive oil and lemon, season and toss well.
Place the individual salads on each plate.
Slice the lamb and lay the slices over the salads.
Serve with yoghurt on the side.
Amazing combination of flavours. You and your friends will love it.