Ingredients

• 2 tablespoons balsamic vinegar
• 2 garlic cloves, crushed
• 1 teaspoon lemon rind, finely grated
• 8 x 100g lamb rump steaks, trimmed
• 1 cup pearl barley, rinsed
• 1 small bunch kale
• 1 tablespoon extra virgin olive oil
• 2 red onions, halved, thinly sliced
• 2 tablespoons pine nuts
• 250g cherry tomatoes, halved
• 1/3 cup sultanas
• 2 tablespoons lemon juice
• 2 tablespoons fresh parsley, chopped
• Extra virgin olive oil, to serve
• Lemon wedges, to serve

Method

• Step 1 Combine vinegar, garlic and lemon rind in a shallow glass or ceramic dish. Add lamb. Turn to coat. Cover. Refrigerate for 1 hour to allow flavours to develop.
• Step 2 Place 1 litre of water in a saucepan. Add barley. Cover. Bring to the boil over high heat. Reduce heat to low. Simmer for 35 minutes or until tender. Drain. Cover.
• Step 3 Meanwhile, remove and discard stems from kale. Roughly shred leaves. Heat oil in a frying pan over medium heat. Add onion. Cook, stirring, for 10 minutes or until very soft. Add pine nuts. Cook, stirring, for 2 minutes or until pine nuts are lightly toasted. Add kale leaves. Cook, stirring occasionally, for 5 minutes or until kale is just wilted. Remove from heat. Add tomato. Cover. Set aside for 5 minutes. Add barley, sultanas, lemon juice and parsley. Season well with salt and pepper. Toss well to combine. Cover to keep warm.
• Step 4 Heat a chargrill pan over medium-high heat. Cook lamb for 2 to 3 minutes each side, for medium, or until cooked to your liking. Transfer to a plate. Cover loosely with foil. Stand for 3 minutes to rest. Serve lamb with barley salad, drizzled with oil, and lemon wedges.