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BBQ lamb with peas, mint & feta

By Good Food

This is great in summer on the barbie but a griddle on the hob still does it justice – luckily!

Prep:5 mins
Cook:10 mins

Serves 4
Easy

Nutrition per serving

kcal 435
fat 25g
saturates 10g
carbs 8g
sugars 3g
fibre 4g
protein 45g
salt 1.14g

Ingredients

4 lamb leg steaks
300g frozen peas
3 tbsp olive oil
zest and juice 1 lemon
100g feta cheese, crumbled
small handful of mint leaves, roughly chopped
2 spring onions, finely chopped

Tip

Know-how
Dressed vegetable salads make great seasonal side dishes, and unlike salad leaves they don’t go limp. Although they can be made a few hours ahead and left at room temperature, always add any fresh herbs just before serving.

Method

Season the lamb, then cook on a barbecue or hot griddle for 3-4 mins on each side or until done to your liking.
Meanwhile, cook the peas in a large pan of boiling water for about 2 mins until just tender. Drain, then tip the hot peas into a bowl and toss with the olive oil, lemon juice and zest. Stir through the feta, mint and spring onions, then season to taste. Serve the peas with the lamb steaks.