- 2 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 2 garlic cloves, finely chopped
- pinch dried chilli flakes
- small bunch mint, chopped
There are several types of mint, each with its own subtle difference in flavour and appearance.…
- 2 lean lamb leg steaks, about 100g/4oz each, trimmed of any fat
A lamb is a sheep that is under 1 year old; between 1 and 2 years old you will find it sold as…
- 100g pearl barley
- 200g broad beans, fresh or frozen, podded and skins removed, if you like
A member of the legume family, broad beans are pretty hardy and adaptable – they grow in…
- 100g frozen petits pois
- 1 small red onion, finely chopped
- zest and juice 1 lemon
Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…
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.