Balsamic lamb steaks with roasted vegetable & barley salad
Meat
30 Min
medium
4 People
Rating starstarstarstarstar
Amelia Park lamb steaks cooked, sliced and coated in a balsamic reduction, tossed through pearl barley and roasted vegetables.

No lamb option - lamb steaks are replaced with beef rump steaks.



Gluten friendly option - pearl barley is replaced with brown rice.
1. Set oven to 200°C. Place barley in a saucepan, cover with water and bring to the boil. Simmer for 15-20 minutes, or until tender. Drain and rinse.

2. Cut beetroots and sweet potato into 2-3cm chunks. Place on an oven tray with olives and halved cherry tomatoes. Toss with crushed garlic, 1 tbsp oil, salt and pepper. Roast in oven for 20 minutes or until tender.

3. Heat a large frypan over medium-high heat. Rub lamb steaks with oil, 1 tsp oregano, salt and pepper. Cook for 3 minutes on each side, or until cooked to your liking. Set aside on a chopping board and slice when cool enough to handle.

4. Add 40g butter to pan and melt over medium heat. Pour in 1/4 cup water, 1/4 balsamic vinegar and 1 tbsp honey. Simmer for 5 minutes. Add lemon thyme leaves to taste and return steaks to pan. Turn off heat.

5. Add barley and roasted vegetables to pan, toss to combine and season with salt and pepper to taste.

6. Serve balsamic lamb steak salad at the table with lettuce leave on the side.

Notes:
No lamb option - lamb steaks are replaced with beef rump steaks.



Gluten friendly option - pearl barley is replaced with brown rice.
pearl barley 150g
beetroots 3
sweet potato 400g
green olives 1/2 jar
cherry tomatoes 1 punnet
garlic 1 clove
lamb steaks 600g
lemon thyme 1/2 packet
festival lettuce 1/2

From your pantry:
butter + oil (for cooking), salt, pepper, dried oregano, balsamic vinegar, honey