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