Spicy Lamb served with Barley Salad


Diabetic Spicy Lamb served with Barley Salad Recipes


  • 1 tbsp crushed coriander seeds
  • 1/2 tsp dried chilli flakes
  • 2 cloves crushed garlic
  • 1 lb lamb backstraps
  • 1 cup pearl barley
  • 1/4 teaspoon ground turmeric
  • 1/3 cup each loosely packed fresh mint and coriander leaves
  • 1 chopped small red onion
  • 1 cup cherry tomatoes – cut in half
  • 1/4 cup lemon juice
  • 2 tsp olive oil


  1. Make the lamb spice by combining the chilli, garlic and seeds. Once combined rub spice all over lamb. Place in the refrigerator for 30 min.
  2. Place barley in large pot and boil for approximately 20 min. Rinse and drain once cooked.
  3. Cook lamb on a grill to your liking. Once done put to one side and allow to stand for few minutes before slicing into thick pieces.
  4. Place the rest of the ingredients in a large bowl and add cooked barley.
  5. Serve tender pieces of lamb with barley salad.