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