- 4 lamb leg steaks
A lamb is a sheep that is under one year old, and is known for its delicate flavour and tender…
- 300g frozen peas
- 3 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- zest and juice 1 lemon
Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…
- 100g feta cheese, crumbled
- small handful of mint leaves, roughly chopped
There are several types of mint, each with its own subtle difference in flavour and appearance.…
- 2 spring onion, finely chopped
Also known as scallions or green onions, spring onions are in fact very young onions, harvested…
Season the lamb, then cook on a barbecue or hot griddle for 3-4 mins on each side or until done to your liking.
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.
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.