Marinated lamb steaks with barley salad
By Good Food
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
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Prep:15 mins
Cook:30 mins
Plus marinating - Serves 2
- Easy
Nutrition per serving
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kcal 522
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fat 20g
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saturates 4g
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carbs 57g
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sugars 5g
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fibre 9g
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protein 33g
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salt 0.14g
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
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.
