Australian lamb is one of the country’s leading exports (you can readily find it in US stores), and lamb dishes are exceedingly popular. While you can form the lamb into cigar shapes on bamboo skewers, I’m including a great sheet-pan hack for an easy prep. Note: Look for hulled barley rather than pearl for the salad as it retains more nutrients.
Ingredients
For the barley salad:
- 1 1/4 cups hulled barley
- 4 1/2 cups water
- Juice of a lemon
- 4 tablespoons extra virgin olive oil, plus more for drizzling
- 1 yellow bell pepper, seeded and slivered
- 1/2 cup Quick-Pickled Red Onions
- 1/4 cup chopped flat-leaf parsley
- 1 cup fresh or 1/2 cup dried pitted cherries
- Coarse sea salt
- Freshly ground black pepper
- 4 ounces fresh feta cheese, cut into 1/2-inch cubes
- Balsamic vinegar of Modena
For the kebabs:
- 1 medium onion
- 2 garlic cloves
- 1/4 cup fresh flat-leaf parsley leaves
- 2 pounds ground lamb
- 1 teaspoon coarse sea salt
- 1 teaspoon freshly ground black pepper
- 1 tablespoon ground cumin
- 2 teaspoons crushed red pepper flakes
- 3 tablespoons extra virgin olive oil, plus more for the pan
Directions
Step 1
Make the salad: Add the barley and water to a wide saucepan. Bring to a boil, then turn down the heat, cover, and simmer for an hour or so, stirring occasionally, until tender. Periodically check that the water hasn’t evaporated before the barley is done; if needed, add more water, 1 cup at a time. For the last 10 minutes, uncover and stir continuously to prevent scorching as the last of the water gets absorbed. Let cool for about 15 minutes.
Step 2
Drain the barley if needed, then place in a large bowl. Toss with the lemon juice and olive oil. Add the bell pepper, pickled onions, parsley, and cherries; toss again. Taste and season with salt and pepper as desired. Let the flavors meld for 30 minutes (if making in advance, refrigerate until serving). When ready to serve, top with the feta cubes, a drizzle of olive oil, and a splash of balsamic.
Step 3
Make the kebabs: In a food processor, finely chop the onion, garlic, and parsley. Transfer to a large bowl along with the rest of the ingredients. Mix thoroughly and refrigerate for 2 hours.
Step 4
Take the lamb out of the fridge about 30 minutes before you’re ready to cook to bring it to room temperature. Preheat the oven to 425°F. Lightly brush a broiler-safe 13x18 rimmed sheet pan with olive oil. Press the lamb mixture into the pan in an even layer, then use a spatula to divide it in half lengthwise. Next, use the spatula to separate each half into eight 6-inch lengths. Use your fingers to press each length into a cigar shape, creating space between each kebab. You will have 2 rows of 8 kebabs each.
Step 5
Bake for 15 to 20 minutes until cooked through and an instant-read thermometer registers 160°F. Turn the oven to broil and move the sheet pan to the top rack. Broil for 3 minutes for a crisp finish. Serve with the barley salad.
Serves 4 to 6