- 1 garlic clove
- 1 tsp mixed spice
- 150g pearl barley
- 400g tin of cherry tomatoes
- 3 red onions
- 300g lamb neck fillet
- 1 tbsp sumach
- 1 lemon
- A handful of parsley
- 50g baby leaf spinach
- 3 tbsp olive oil
- 200ml cold water
- Sea salt
- Freshly ground pepper
- 1.
Preheat the oven to 220°C/Fan 200°C/Gas 7. Peel and finely chop the garlic clove.
- 2.
Bring a large pan to a medium heat and add 1 tbsp olive oil. Slide in the garlic and sprinkle in 1 tsp mixed spice. Fry for 2 mins, then stir in the pearl barley. Pour in the cherry tomatoes and half-fill the tin with cold water (approx 200ml) and stir in. Bring to the boil, then cover the pan and reduce to a gentle simmer. Cook for 25 mins
- 3.
Peel the onions and cut into wedges. Scatter them into a large roasting tin and toss with 1 tbsp olive oil and a pinch of salt and pepper. Slide into the oven and reduce the temperature to 200°C/Fan 180°C/Gas 6. Roast for 20 mins, turning the wedges halfway through.
- 4.
Set a heavy frying pan on a high heat. Pat the lamb neck dry, sprinkle with salt and pepper and rub with 1 tbsp olive oil. Carefully add to the hot pan and cook for 2-3 mins on all sides. Transfer to a small roasting dish and slide into the oven for 10-12 mins. Once cooked, set the lamb aside to rest while you finish the dish.
- 5.
When the onions have cooked, add the wedges to a bowl. Sprinkle over 1 tbsp sumach, grate in the lemon zest and squeeze in the juice. Roughly chop the parsley and stir in, along with 1 tbsp olive oil and a little salt and pepper.
- 6.
Stir the spinach into the barley till wilted. Taste and add salt and pepper if you think it needs it.
- 7.
Pile the barley onto a couple of warm plates and top with slices of tender lamb. Serve with the Turkish onions on the side.
- Tip
Lamb a little too pink? If the lamb is too rare for your liking when sliced, just pop the slices back into the roasting dish and slide back into the oven for another 3-4 mins, or till cooked through.