Chilli herb lamb with barley salad | Women's Weekly Food

Ingredients

• 1 tablespoon coriander seeds, crushed lightly
• 1/2 teaspoon dried chilli flakes
• 2 clove garlic, crushed
• 600 gram (1¼ pounds) lamb backstraps (eye of loin)
• 1 cup (200g) pearl barley
• 1/4 teaspoon ground turmeric
• 1/3 cup loosely packed fresh mint leaves
• 1/3 cup loosely packed fresh coriander (cilantro) leaves
• 1 small_piece (100g) red onion, chopped finely
• 250 gram (8 ounces) cherry tomatoes, halved
• 1/4 cup (60ml) lemon juice
• 2 teaspoon olive oil