Barley Salad with Seared Lamb Loin
Egyptian Barley Salad with Seared Lamb Loin
Paired with 2018 Zephyr
INGREDIENTS:
Pan Seared Lamb Loin:
extra-virgin olive oil
2 boneless lamb loins
As needed Salt and Black Pepper
As needed garlic powder
For Barley Salad:
Serves 6-8
2 medium globe eggplants, sliced ¾ inch thick
As needed olive oil
2 teaspoons salt
1 tablespoon ground coriander
2 tablespoons ground cumin
1 ½ cups pearl barley
Salt and pepper
¼ cup plus 2 tablespoons extra virgin olive oil
¼ cup pomegranate molasses
1 teaspoon ground cinnamon
1 ½ teaspoon ground cumin
½ teaspoon salt
⅓ cup golden raisins
½ cup coarsely chopped cilantro
¼ cup mint, chiffonade
1 bunch green onion, thinly sliced
¼ cup shelled pistachios, toasted and chopped coarse
1 pint cherry tomatoes cut in half
Grilled eggplant
3 ounces feta cheese, crumbled
METHOD:
For Lamb Loin-
Preheat the oven to 350°.
Season the lamb with salt, pepper and garlic powder.
In a 12-inch skillet (preferably cast-iron), heat the remaining 1 tablespoon of olive oil until shimmering. Add the lamb loins and cook over moderate heat, turning, until browned all over.
Transfer the skillet to the oven and roast the loins for 5 to 7 minutes, until an instant-read thermometer inserted in the thickest part registers 125°. Transfer the loins to a carving board to rest for 10 minutes.
For Barley Salad:
Preheat grill on high. Combine salt coriander and cumin together mixing well. Rub sliced eggplants with olive oil on both sides. Sprinkle spice mixture generously on eggplant covering both sides. Grill for 3 to 5 minutes per side until golden brown and charred in spots. Let cool and dice into ½ inch pieces.
Bring 4 quarts of water to boil. Add barley and 1 tablespoon salt, return to boil, and cook until tender, 20 to 40 minutes. Drain barley, spread onto baking sheet, and let cool completely, about 15 minutes.
Whisk oil, molasses, cinnamon, cumin, and salt together in large bowl. Add barley, raisins, cilantro, mint, green onions, pistachios, tomatoes and eggplant and gently toss to combine. Season with salt and pepper to taste. And sprinkle crumbled feta on top.
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Courtesy of Mark Caldwell, Executive Chef Davis Estates
Egyptian Barley Salad with Seared Lamb Loin
Paired with 2018 Zephyr
INGREDIENTS:
Pan Seared Lamb Loin:
extra-virgin olive oil
2 boneless lamb loins
As needed Salt and Black Pepper
As needed garlic powder
For Barley Salad:
Serves 6-8
2 medium globe eggplants, sliced ¾ inch thick
As needed olive oil
2 teaspoons salt
1 tablespoon ground coriander
2 tablespoons ground cumin
1 ½ cups pearl barley
Salt and pepper
¼ cup plus 2 tablespoons extra virgin olive oil
¼ cup pomegranate molasses
1 teaspoon ground cinnamon
1 ½ teaspoon ground cumin
½ teaspoon salt
⅓ cup golden raisins
½ cup coarsely chopped cilantro
¼ cup mint, chiffonade
1 bunch green onion, thinly sliced
¼ cup shelled pistachios, toasted and chopped coarse
1 pint cherry tomatoes cut in half
Grilled eggplant
3 ounces feta cheese, crumbled
METHOD:
For Lamb Loin-
Preheat the oven to 350°.
Season the lamb with salt, pepper and garlic powder.
In a 12-inch skillet (preferably cast-iron), heat the remaining 1 tablespoon of olive oil until shimmering. Add the lamb loins and cook over moderate heat, turning, until browned all over.
Transfer the skillet to the oven and roast the loins for 5 to 7 minutes, until an instant-read thermometer inserted in the thickest part registers 125°. Transfer the loins to a carving board to rest for 10 minutes.
For Barley Salad:
Preheat grill on high. Combine salt coriander and cumin together mixing well. Rub sliced eggplants with olive oil on both sides. Sprinkle spice mixture generously on eggplant covering both sides. Grill for 3 to 5 minutes per side until golden brown and charred in spots. Let cool and dice into ½ inch pieces.
Bring 4 quarts of water to boil. Add barley and 1 tablespoon salt, return to boil, and cook until tender, 20 to 40 minutes. Drain barley, spread onto baking sheet, and let cool completely, about 15 minutes.
Whisk oil, molasses, cinnamon, cumin, and salt together in large bowl. Add barley, raisins, cilantro, mint, green onions, pistachios, tomatoes and eggplant and gently toss to combine. Season with salt and pepper to taste. And sprinkle crumbled feta on top.
Stay up to date with all things Davis Estates! Follow us on Social Media:
Courtesy of Mark Caldwell, Executive Chef Davis Estates