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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.