BBQ Lamb with Barley, Artichoke & Asparagus Salad By Jacqui Stewart

Another Amazing recipe sent in by one of our clients/followers. Thanks Jacqui

Ingredients:

1/2 cup uncooked barley 
400g lamb fillets (backstrap)
Olive oil
100g marinated artichokes (in jar, not from deli if pregnant)
1 bunch asparagus or green beans
1/2 cup grated parmesan cheese
1/2 cup parsley, finely chopped

Dressing:
1 tbs fresh lemon juice
2 tsp flaxseed oil
Lots of Cracked pepper

Method:
Thoroughly rinse barley and place in a saucepan with 3 cups of water. Gently boil for 25-30 min, or until al dente.
Preheat a bbq or grill to med-high heat. Trim lamb fillets of any visable fat and lightly baste with olive oil.
While barley is cooking, drain artichokes and slice into quarters and lightly steam asparagus. Place ingredients into medium salad bowl with cheese and parsley. 
Combine dressing ingredients in a small cup and whisk together. Set aside.
Towards the end of the barley cooking time, cook the lamb fillets. They will need approx. 4-5mins each side depending on thickness. Once cooked, transfer to a warm plate and cover with foil. Rest the meat for 5mins prior to slicing.Strain the barley and rinse with warm water. Add it to the salad bowl, along with the dressing, mix together. Divide and arrange the salad in the centre of each serving plate. Slice the lamb diagonally into 2cm thick slices and arrange on top of barley salad. Season with extra cracked pepper as desired. 

For a simple twist on this recipe try quinoa instead of barley YUMMY!!