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Marinated lamb steaks with barley salad

Marinated lamb steaks with barley salad

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  • Preparation and cooking time
    • Prep:
    • Cook:
    • Plus marinating
  • Easy
  • Serves 2

Barley has a low Gi, so it will leave you feeling fuller for longer. You'll get two of your five-a-day from this hearty salad, too

Nutrition: per serving
HighlightNutrientUnit
kcal522
fat20g
saturates4g
carbs57g
sugars5g
fibre9g
protein33g
low insalt0.14g
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Ingredients

  • 2 tbsp olive oil
  • 2 garlic cloves , finely chopped
  • pinch dried chilli flakes
  • small bunch mint , chopped
  • 2 lean lamb leg steaks, about 100g/4oz each, trimmed of any fat
  • 100g pearl barley
  • 200g broad beans , fresh or frozen, podded and skins removed, if you like
  • 100g frozen petits pois
  • 1 small red onion , finely chopped
  • zest and juice 1 lemon

Method

  • STEP 1

    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.

  • STEP 2

    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.

  • STEP 3

    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.

Goes well with

Recipe from Good Food magazine, June 2010

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A star rating of 5 out of 5.9 ratings
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