Name: BBQ lamb with peas, mint & feta
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 4
Cuisine: Greek
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

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BBQ lamb with peas, mint & feta

BBQ lamb with peas, mint & feta

Good Food team

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Serves 4

Easy

Prep: 5 mins

Cook: 10 mins

A star rating of 4.3 out of 5.6 ratingsRate

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

Easily doubled

Easily halved

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A star rating of 4 out of 5.5 ratings

Ingredients

Nutrition

Units:

MetricUS

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

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Nutrition: per serving

kcal435
fat25g
saturates10g
carbs8g
sugars3g
fibre4g
protein45g
salt1.14g

low

Method

step 1

Season the lamb, then cook on a barbecue or hot griddle for 3-4 mins on each side or until done to your liking.
step 2

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.

RECIPE TIPS

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.

Recipe from Good Food magazine, July 2007

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A star rating of 4.3 out of 5.6 ratings

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