I am never making a rice pilaf again. Barley is where it’s at. Holy mother of tacos.
So barley pilaf is amazing. It’s the perfect mix of savory and sweet thanks to beef broth, salt, and cinnamon. A generous helping of butter makes this rich and creamy and stick to your ribs filling. This my darlings. This will be my winter comfort food.
Originally the book called for sauteed radishes in here as well. I… didn’t have anymore because I got excited and used them all earlier in the week. But I can picture the crunch and bite they’d give this and it is divine.
Lamb? Lamb was pan seared in butter, kosher salt, and garlic and friend of mine grew. I then topped it off with a honey mustard sauce (honey, yellow mustard, white wine vinegar, cinnamon. I used horseradish prepared yellow mustard because I wanted bite). Om nom nom.
Most sauced lamb I’ve eaten has had a very classic mint sauce, or a sweeter BBQ sauce. That tends to mask the musky taste lamb can get. This? This drags it out, plays with it, makes it a counterpoint to the mustard bite and really is a perfect pairing for the rich and creamy barley.
I am so glad I chose to end my week of eating like a Saxon with this meal. This? This was an utterly perfect way to go out with a bang.