Marinated lamb steaks with barley salad

2 servings 30-60 minutes 600 kcal or less broad bean broad beans easy recipe filling recipe healthy recipe healthy recipes lamb lamb recipe main course salad main meal salad mains midweek meal recipe over an hour pearl barley petits pois salad recipe summer summer salad

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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

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.

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.

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.