Marinated Lamb Steaks with Barley Salad


2 lamb leg steaks

2 tbsp olive oil

2 garlic cloves, finely chopped

Pinch of dried chilli flakes

Small bunch of mint, chopped

100g pearl barley

200g broad beans, podded

100g petit pois

1 small red onion, finely chopped

Zest and juice of 1 lemon


Mix together 1tbsp oil, the garlic, chilli, half the mint and some salt and pepper.  Rub all over the lamb and leave to marinate for up to 2 hours.  Cook the pearl barley in boiling salted water until tender, but not too soft, for about 20 minutes.  Cook the beans and peas in the same pan for the last 2 minutes.

Drain really well, then tip into a large bowl and add the red onion, remaining mint, lemon zest and juice, remaining oil and some salt and pepper.  Toss everything together well.

Heat a griddle or frying pan until almost smoking and cook the lamb for 4 minutes on each side, or longer according to preference.  Divide the barley salad between 2 plates and serve with the grilled lamb, drizzled with any pan juices.

Source: BBC Good Food Magazine, June 2010 edition

Back to other recipe ideas

Lamb Leg Steaks

Delicious boneless steaks, cut from the hind leg. Saute or braise them for a perfect midweek supper.

Soil Association
2015 Taste of the West Award
Food and Drink Devon
Great Taste

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