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Photo of Turkish lamb with barley and pumpkin rice by WW

Turkish lamb with barley and pumpkin rice

Total Time
45 min
20 min
20 min
Slices of tender, sumac-infused lamb over brown rice and sprinkled with parsley. An elegant, simple meal that’s ready in just 45 minutes.



360 g, (buy 500g). Japanese, peeled, cut into 2 cm pieces

Olive oil

3 tsp

Brown onion

1 medium, thinly sliced


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)

Lean lamb fillet, raw

500 g, fat trimmed

Ground sumac

3 tsp

Fresh flat-leaf parsley

¼ cup(s), finely chopped


  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.


SERVING SUGGESTION: Steamed zucchini and green beans.TIP: You will need to cook about ½ cup (100g) brown rice and ½ cup (100g) pearl barley to make 1 cup cooked. They can be cooked together.TURN LEFTOVERS INTO: Barley, tomato, olive & feta salad: Combine 1 cup barley and pumpkin rice, ½ cup grated zucchini, 6 cherry tomatoes, quartered, 3 chopped green olives and 2 tbs crumbled reduced-fat feta in a large bowl. This lunch idea serves 1.