Name: Marinated lamb steaks with barley salad
Prep time: 15 min
Cook time: 30 min
Total time: 1 h
Yield: 2
Cuisine: Middle Eastern
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

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Marinated lamb steaks with barley salad

Marinated lamb steaks with barley salad

Good Food team

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Serves 2

Easy

Prep: 15 mins

Cook: 30 mins

Plus marinating

A star rating of 4.8 out of 5.14 ratingsRate

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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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Ingredients

Nutrition

Units:

MetricUS

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

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Nutrition: per serving

kcal522
fat20g
saturates4g
carbs57g
sugars5g
fibre9g
protein33g
salt0.14g

low

Method

step 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.
step 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.
step 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.

Recipe from Good Food magazine, June 2010

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A star rating of 4.8 out of 5.14 ratings

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