Marinated Lamb Steaks With Barley Salad

Barley has a low Gi, so it will leave you feeling fuller for longer. You'll get two of your five-a-day from this hearty salad, too

• Cooking Time Prep 15 mins
  Cook 30 mins
• Skill Level Easy
• Servings Serves 2

Nutrition per serving

• Kcalories

  522

• Protein

  33g

• Carbs

  57g

• Fat

  20g

• Saturates

  4g

• Fibre

  9g

• Sugar

  5g

• Salt

  0.14g

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

Directions

1. 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.
2. 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.
3. 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.

Categories: Barbecue, Healthy, Special Diets, Vegetables