Crispy Pea and Pearl Barley Balls with Spiced Organic Lamb

  • Cooking Time10 mins
  • Serves4
  • DifficultyMedium
200g cooked pearl barley
80g cooked shelled organic peas
2 tbsp organic Greek yoghurt
20g grated Parmesan
40g dry breadcrumbs
1 organic egg
3 tbsp flour
Salt and pepper to season
200ml vegetable oil, for frying
8 organic lamb steaks (100g each)
2 tsp Ras al Hanout
1 tsp chopped rosemary
2 pinch sea salt
200g organic Greek yoghurt
1 tsp grated lemon zest

1. Mix the spice, rosemary and salt together then rub into lamb, set aside 10 minutes.

2. Mix the cold cooked pearl barley, peas, yoghurt, 1 tablespoon flour and Parmesan together, season with salt and pepper.

3. This can be done and set in fridge beforehand then mould firmly into bite size balls (can be frozen like this too).

4. Coat in the flour, egg then breadcrumbs.

5. Fry in oil until golden brown, season with salt and serve while hot.

6. Heat a griddle pan on high heat and lightly drizzle or brush lamb with some oil.

7. Place on the griddle and cook 3 minutes on each side.

8. Serve with the hot crispy balls and a dollop of Greek yoghurt seasoned with lemon zest.

For more inspiration and tips visit the Organic UK Facebook page.

Other recipes with egg

Other recipes with steak

Shows on discovery+ Discovery+

Stream on discovery+ Discovery+