Barley cakes underneath lamb chops w/roasted carrots + ras el hanout apricot almond rig from Grist: A Practical Guide to Cooking Grains, Beans, Seeds, and Legumes (page 211) by Abra Berens

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Notes about this recipe

  • SheilaS on April 07, 2023

    I used a couple of meaty baby back ribs that I cooked in a hot oven per Eric Kim's Salt & Pepper Ribs recipe instead of the lamb chops. The given quantities for the barley cakes would have made a thin batter, not a thick one as the recipe describes so I added more barley and less water. Based on a test cake, I seasoned well with S&P but they were still a bit bland. I think they'd be better if I'd seasoned the batter with some of the ras el hanout spice mix that went into the apricot almond rig. I used baby kale instead of spinach for the green and added more lemon juice and olive oil to dress it as the rig alone is pretty dry. I ignored the plating instructions and put the salad on the bottom.

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