BBQ lamb with peas, mint & feta

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Good Food

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Recipe by Good Food

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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.
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.

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.

Per serving

435 kcalories, protein 45g, carbohydrate 8g, fat 25 g, saturated fat 10g, fibre 4g, salt 1.14 g

Latest comments and suggestions

• Vixter

  21 January 2008

  Vixter rated and commented on this recipe

  

  Easy summer side dish

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• helensal

  24 April 2008

  helensal rated and commented on this recipe

  

  Fresh summery flavours, absolutely delicious.

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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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Difficulty and servings

Serves 4

Easily doubled

Preparation and cooking times

Prep 5 mins

Cook 10 mins

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

Per serving

435 kcalories, protein 45g, carbohydrate 8g, fat 25 g, saturated fat 10g, fibre 4g, salt 1.14 g

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