Provenal Lamb with Pearl Barley and Silverbeet Pilaf
Photography by Vanessa Wu.
Serves: 6-8
INGREDIENTS
1 leg lamb, French trimmed
finely grated zest of 1 orange
2 teaspoons finely chopped rosemary
4 cloves garlic
4 anchovy fillets
1 teaspoon ground fennel
3 tablespoons olive oil
1 teaspoon freshly ground pepper
pinch of chilli flakes
12 whole cloves garlic, skin on
Pearl barley pilaf
1½ cups pearl barley, rinsed
2 tablespoons olive oil
3 cups chicken stock
1 teaspoon salt
To finish
2 tablespoons red wine or sherry vinegar
½ cup freshly grated Parmesan
12 stems silverbeet, washed and sliced
1 x 400 gram tin whole cherry tomatoes, drained – Dish uses Mutti brand
METHOD
Lamb: Preheat the oven to 150°C. Process the orange zest, rosemary, garlic, anchovies, fennel, olive oil, pepper and chilli flakes in a small food processor. Cut deep slits all over the lamb and push in some of the herb oil. Rub the rest over the outside.
Cut 2 x 60 cm pieces of baking paper and lay on the bench to form a cross. Place the lamb on top and sprinkle with sea salt. Fold in the baking paper to form a tight parcel, ensuring no juices can escape. Tie securely with kitchen string.
Place in a baking dish and roast for 3 hours or until very tender. Remove from the oven and leave for at least 15 minutes before unwrapping.
Pilaf: Place barley in a saucepan with the stock, salt and olive oil. Bring to the boil, cover, lower the heat and simmer for about 1 hour. The barley will be tender but still have a chewy texture.
Cook the silverbeet in boiling, salted water until tender. Drain well and toss with a little olive oil or a knob of butter and season.
Fluff the pilaf with a fork and stir in the vinegar and Parmesan. Season and fold in the silverbeet and cherry tomatoes.
To serve: Spoon the pilaf onto serving plates. Pull the lamb apart and arrange over the top. Drizzle with the pan juices.
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