Provenal Lamb with Pearl Barley and Silverbeet Pilaf
Photography 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.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.