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Marinated lamb steaks with barley salad

Barley has a low Gi, so it will leave you feeling fuller for longer. You'll get two of your five-a-day from this hearty salad, too

  • Prep: 15 mins
    Cook: 30 mins
    Plus marinating
  • Serves 2
  • Easy
  • Serves 2
  • Easy
  • Calories 522
  • Carbohydrates 57
  • Saturated Fat 4
  • Sugar 5
  • Protein 33
  • Fat 20
  • Fibre 9
  • Salt 0.14

Nutrition per serving

  • Calories 522
  • Carbohydrates 57
  • Saturated Fat 4
  • Sugar 5
  • Protein 33
  • Fat 20
  • Fibre 9
  • Salt 0.14

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

Method

  1. 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.

  2. 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.

  3. 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.

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