Marinated lamb steaks with barley salad
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.
It was nice. The mixture of the tastes was like this explosion on your taste buds. I'd have put a little more lemon and a little more mint in the barley salad. The texture was a little weird. Very filling - and apparently low GI. Definitely very different to anything I've cooked before and, while yes it was nice, I don't think I'll make it again.
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.
It was nice. The mixture of the tastes was like this explosion on your taste buds. I'd have put a little more lemon and a little more mint in the barley salad. The texture was a little weird. Very filling - and apparently low GI. Definitely very different to anything I've cooked before and, while yes it was nice, I don't think I'll make it again.