Marinated Lamb Steaks With Barley Salad
Get ready to tantalize your taste buds with this flavorful and vibrant dish. Tender lamb leg steaks marinated in a zesty herb and garlic mixture, paired with a wholesome barley salad bursting with fresh mint and tangy lemon zest. This recipe strikes the perfect balance of hearty and refreshing flavors – a must-try for any occasion!
— Constant Cookbook
Ingredients
- 2 tbsp olive oil
- 2 garlic cloves , finely chopped
- pinch dried chilli flakes
- small bunch mint , chopped
- 2 lean lamb leg steaks, about 100g/4oz each, trimmed of any fat
- 100g pearl barley
- 200g broad beans , fresh or frozen, podded and skins removed, if you like
- 100g frozen petits pois
- 1 small red onion , finely chopped
- zest and juice 1 lemon
Instructions
- Mix together 1 tbsp oil, the garlic, chilli, half the mint and some salt and pepper. Rub all over the steaks, then if you have time, leave to marinate for up to 2 hrs.
- Cook the pearl barley in boiling, salted water until tender, but not too soft, about 20 mins. Cook the beans and peas in the same pan for the last 2 mins. Drain really well, then tip into a large bowl. Add the red onion, remaining mint, lemon zest and juice, remaining oil, salt and pepper. Toss everything together.
- Heat a griddle or frying pan until almost smoking and cook the lamb for 4 mins on each side for pink, or longer if you prefer your meat well done. Divide the barley salad between 2 plates and serve with the grilled lamb, drizzled with any pan juices.
Cook Time
30M
Prep Time
PT15M
Yield
Serves 2
Nutrition
- Calories: 522 calories
- Fat Content: 20 grams fat
- Saturated Fat Content: 4 grams saturated fat
- Carbohydrate Content: 57 grams carbohydrates
- Sugar Content: 5 grams sugar
- Fiber Content: 9 grams fiber
- Protein Content: 33 grams protein
- Sodium Content: 0.14 milligram of sodium
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