Roast lamb with apricots, pistachios, mint & pearl barley from The Roasting Tin: Simple One Dish Dinners (page 158) by Rukmini Iyer

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Notes about this recipe

  • carly_ztnb88 on May 20, 2026

    Loved this! Used about half the amount of apricots and added some sweety drop peppers. Pearl barley needs a bit of seasoning but good stock and plenty of garlic worked well. Delicious! Whole family loved it

  • TrishaCP on April 16, 2022

    This dish was very tasty, but I had execution problems. Not the lamb- my lamb was cooked perfectly and tasted good though I agree the ras al hanout was subtle. I had problems with the cook on the pearl barley. One side of my pan was cooked through, but the other side needed more time. I also had a lot of liquid that wasn’t absorbed by the barley, so I ended up having to continue cooking it in a pot. My onions were also slightly too al dente.

  • saladdays on January 05, 2019

    This was good. The ras el hanout was a bit subtle, might use a bit more if I cook it again. I cooked it for 45 minutes rather than an hour as I was concerned that the lamb would be overcooked. The lamb was fine but the pearl barley was a bit undercooked. There is a lemon in the ingredients but no mention of it in the method so I squeezed over the top before serving!

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