Mudgee inspired: Pearl Barley, Pumpkin and Pomegranate Salad with Lamb Chops

(serves 4)

Wow, haven't blogged for ages - partly due to too many research/conference deadlines, partly due to too many other distractions... However, this doesn't mean i haven't been eating of course! Went out to Mudgee for a first-timer visit last weekend for my birthday and had an amazing time! Highlights included:

1) Cooking in the dark on the top of a large rock looking over the Blue Mtns National Park, watching lightning bolts in the distance under a full moon - soba noodle salad w BBQ pork (wish i had a photo of this but the bugs were hard to keep away !)

2) Tent almost flying off in the middle of the night due to no tent-pegs or velcro tent-fly strap-ons (newbie mistake)

3) Cooking brekkie in the tent - Omelettes, leftover BBQ pork, avocado on toast !

4) Hitting the luxuries with a shower and toilet at the next site @ Lake Windamere

Our awesome condiments kit (including a zester!), broccoli and antipasto pasta for dins and flaming marshmallows for dessert

5) Upgrading to real luxuries at Cobb & Co in Mudgee, and wine and cheese tasting!

Anyhow, back to the post ~ this dish was inspired by awesome dinner at Cobb & Co's Wineglass restaurant. The pearl barley is more of an experiment, but the pomegranate, lamb and pumpkin are a great combo! Instead of soft feta, i used some delicious Welsh Caerphilly cheese we got from High Valley Wine & Cheese Co. 

Prep time: 30min

Cooking time: 30min

Ingredients:
500g lamb loin chops (8pc)
2 cloves garlic, finely chopped
Rosemary
Balsamic / red-wine vinegar
2-3 T red wine
1 C pearl barley
2 C water
1 small butternut pumpkin
1/2 pomegranate
Juice and rind of 1/2 lime

Method:
1. Marinate the lamb chops in garlic, rosemary, salt, pepper, vinegar and red wine for 1-2hrs. 
2. Preheat the oven to 180˚C. 
3. Cut the pumpkin into bite-size pieces and boil for 10-12min, or until soft.

4. Boil the barley in boiling water for 15-20 min until the water is full absorbed.
5. Lightly dress the pumpkin with olive oil and roast for 15-20min or until crisp on the outside. 6. De-seed the pomegranate.
7. Heat a pan on medium heat and add in 1/2 T oil. Place the lamb chops in and cook for 5-6min on one side, then turn and cook for 3-4min on the other. 
NB. If you prefer your meat less cooked, then take off a couple of minutes each side.
8. Dress the cooked barley with the juice and rind of the lime, toss in the pomegranate and the cooked pumpkin.

9. Serve the chops with red wine jus (will blog about this later) and salad on the side, and a glass of red!

Farmer's Daughter Cab Sav, straight from the farms of Mudgee