BBQ lamb with peas, mint & feta
This is great in summer on the barbie but a griddle on the hob still does it justice - luckily!
Difficulty and servings
Serves 4
Easily doubled
Preparation and cooking times
Prep 5 mins
Cook 10 mins
- 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.
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, sugar 3g, salt 1.14 g
Recipe from Good Food magazine, July 2007.
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http://www.bbcgoodfood.com/recipes/4464/
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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
Fresh-tasting supper in a flash
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, sugar 3g, salt 1.14 g
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Here are three other great reasons why to sign up:
- You get an online binder, where you can store all your favourite recipes and create menus.
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21 January 2008
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24 April 2008
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06 May 2013
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