- STEP 1
Mix together the herbs, redcurrant jelly, mint sauce and balsamic vinegar in a heat resistant bowl. Heat over a bain-marie until the redcurrant jelly has mostly dissolved (small lumps will be fine). Place lamb in a shallow dish and pour marinade over the top ensuring fully coated. Leave for about 15 minutes.
- STEP 2
Whilst the lamb is marinating, place the pearl barley in a bowl, season with salt and cover with boiling water to about a cm over the top. Leave to soak for 15 minutes. Drain and rinse through with more boiling water. Then place in a saucepan with the spring greens and and water to about 1/3 full. Bring to the boil and cook until greens are cooked but left with some bite. Drain and place back in the saucepan.
- STEP 3
In a medium grill cook the lamb for approximately 5 minutes either side until golden and the marinade is starting to caramelise. When turning over use any left over marinade to drizzle over the top of the steaks.
- STEP 4
While the lamb is cooking soften the red onion in half the butter. Once softened add the rest of the butter and the chorizo. Cook until chorizo is heated through and starting to colour, pour into the pan with the greens and barley, place on the heat, ensure they are well coated and hot through. Place in the center of 3 plates with 2 of the lamb steaks on top of each.