Marinated Lamb Steaks with Barley Salad (adapted from Good Food Magazine June 2010)
2 tbsp olive oil
2 garlic cloves, finely chopped
pinch dried chilli flakes
small bunch mint, chopped
2 lean lamb leg steaks, trimmed of any fat
100g pearl barley
200g broad beans, fresh or frozen, podded
100g frozen peas
1 small red onion, finely chopped
zest and juice 1 lemon
Cook the pearl barley in boiling, salted water until tender, but not too soft, about 20 mins, adding the beans and peas 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 and cook the lamb for 4 mins on each side for pink, or longer if you prefer your meat well done. Divide the lettuce between 2 plates and top with the barley salad. Serve with the grilled lamb, drizzled with any pan juices.