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Barbecued lamb and root veg with pearl barley risotto


Serves: 4-5
timePrep time: 55 mins
timeTotal time:
Barbecued lamb and root veg with pearl barley risotto
Recipe photograph by Martin Poole

Barbecued lamb and root veg with pearl barley risotto

‘This dish pays homage to cawl –a traditional stew of lamb, pearl barley and root vegetables that’s the national dish of Wales. Our barbecued take on it celebrates wonderful, flavoursome British lamb,' say chefs Shauna and Sam

Serves: 4-5
timePrep time: 55 mins
timeTotal time:

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Nutritional information (per serving)
Calories
758Kcal
Fat
38gr
Saturates
16gr
Carbs
59gr
Sugars
5gr
Fibre
4gr
Protein
43gr
Salt
1.7gr

Hang Fire BBQ

Hang Fire BBQ

Welsh duo Shauna Guinn and Sam Evans, aka Hang Fire BBQ, started a barbecue pop-up in Cardiff 10 years ago and have since gone on to open a restaurant, pen a cookbook and become regulars on both TV and the food festival circuit
See more of Hang Fire BBQ’s recipes
Hang Fire BBQ

Hang Fire BBQ

Welsh duo Shauna Guinn and Sam Evans, aka Hang Fire BBQ, started a barbecue pop-up in Cardiff 10 years ago and have since gone on to open a restaurant, pen a cookbook and become regulars on both TV and the food festival circuit
See more of Hang Fire BBQ’s recipes

Ingredients

  • 600-700g butterflied lamb leg joint
  • 2 tbsp olive oil, plus ½ tbsp to brush on the vegetables
  • ½ x 40g jar Inspired to Cook Garlic & Herb Seasoning
  • 200g slim carrots
  • 175g baby leeks
For the risotto
  • 250g pearl barley
  • 50g butter, cubed
  • 2 echalion shallots, finely diced
  • 1 garlic clove, crushed
  • 2 tbsp dry white wine
  • 2 x 500ml pouches fresh vegetable stock
  • 50g Grana Padano cheese, grated
  • 1 x 30g pack parsley, finely chopped
  • ½ tsp cracked black pepper, plus extra to serve
  • ½ tsp sea salt flakes, plus extra to serve
  • 1 tbsp extra-virgin olive oil

Step by step

Get ahead
Prep the lamb the night before and chill it overnight, for extra flavour. Remove it from the fridge 45-60 minutes before barbecuing.
  1. Fire up the barbecue to a medium-hot heat and remove the lamb from the fridge. For the risotto, first toast the pearl barley grains in a large dry frying pan for 4-5 minutes on a medium-low heat and then set aside. In the same pan, melt 25g of butter and sauté the shallots and garlic for 5 minutes over a medium heat, until translucent. Return the toasted pearl barley to the pan, mix well and deglaze with the white wine. Gradually add the stock, a ladleful at a time, until it has all been absorbed and the grains are a little al dente, around 30-35 minutes. If your risotto is looking a little dry, add in a dash of hot water (the end consistency should be moderately loose, like a regular risotto).
  2. While the risotto is cooking, open up the lamb so it is a mostly even thickness and pat dry. Make a few slashes using a sharp knife to help the meat cook more evenly. Brush with the olive oil and sprinkle liberally with the garlic and herb seasoning. Set aside.
  3. Once the barbecue is up to temperature, cook the meat over direct heat for 30 to 35 minutes, turning every 5 minutes or so, or until it registers 55°C (medium) at its thickest part using a probe thermometer. Rest for 15 minutes.
  4. Remove the risotto from the heat and stir in the remaining 25g butter, cheese, chopped parsley (reserve a small handful for garnish) and seasoning. Drizzle over the extra-virgin olive oil. Check the seasoning to taste and cover to keep warm.
  5. While the lamb is resting, trim the carrots and leeks. Split the carrots in half lengthways and boil for 3-4 minutes, until just starting to soften. Drain and dry, then brush the leeks and carrots with the remaining olive oil and a pinch of salt. Barbecue until tender, turning regularly, for around 15 minutes. Don’t worry if the outside of the leeks char; this layer will be peeled off before serving. Cover tightly with foil while you slice your lamb and finish the dish.
  6. To assemble, peel the charred outer layer from the leeks and discard, then chop the soft leeks and carrots into bite-size pieces. Divide the barley risotto between warmed bowls, place the leeks and carrots in the centre, then top with the sliced lamb. Finish with an extra sprinkling of sea salt, cracked black pepper, and chopped parsley.
    To cook indoors
    If you prefer to oven cook your lamb, seal it in a griddle pan for around 5 minutes on each side. Transfer the meat to a roasting tin and roast for 20-25 minutes at 200°C, fan 180°C, gas 6 or until it registers 55°C (medium) at its thickest part using a probe thermometer. Cook the leeks and carrots on the griddle pan while the meat rests.

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