Turkish lamb with barley and pumpkin rice
5
Points®
Total time: 45 min • Prep: 20 min • Cook: 20 min • Serves: 4 • Difficulty: Easy
Slices of tender, sumac-infused lamb over brown rice and sprinkled with parsley. An elegant, simple meal that’s ready in just 45 minutes.
Ingredients
Pumpkin
360 g, (buy 500g). Japanese, peeled, cut into 2 cm pieces
Olive oil
3 tsp
Brown onion
1 medium, thinly sliced
Garlic
2 clove(s), crushed
Ground coriander
1 tsp
Ground cumin
1 tsp
Ground cinnamon
¼ tsp
Cooked brown rice
1 cup(s), (170g)
Cooked pearl barley
1 cup(s), (190g)
Lamb fillet (tenderloin), raw
500 g, fat trimmed
Ground sumac
3 tsp
Fresh flat-leaf parsley
¼ cup(s), finely chopped
Instructions
1
Steam pumpkin for 10 minutes or until tender. Meanwhile, heat 2 teaspoons of olive oil in a medium saucepan over medium heat. Add sliced onion and cook, stirring, for 5 minutes or until softened. Add garlic, ground coriander, cumin and cinnamon and cook, stirring, for 1 minute or until fragrant. Stir in hot, cooked rice and barley, then pumpkin.
2
Rub lamb all over with remaining oil, then sprinkle with sumac. Heat a large non-stick frying pan or chargrill pan over medium-high heat. Cook lamb for 4–5 minutes each side for medium or until lamb is cooked to your liking. Transfer meat to a plate and cover with foil to rest for 5 minutes before slicing. Serve lamb and rice sprinkled with fresh parsley.
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