Marinated Lamb Steaks with Barley Salad Recipe
Ingredients
| Olive oil | 2 Tablespoon | |
| Garlic | 2 Clove (5gm), finely chopped | |
| Pinch dried chilli flakes | ||
| Small bunch mint, chopped | ||
| 2 lean lamb leg steaks, about 100 g/4 oz each, trimmed of any fat | ||
| 100 g/4 oz pearl barley | ||
| Beans | 200 Gram | |
| 100 g/4 oz frozen petit pois | ||
| Red onion | 1 Small, finely chopped | |
| Zest and juice 1 lemon | ||
Directions
GETTING READY
1. Prepare the marinade by mixing one tablespoon, the garlic, the chilli, half the mint, salt and pepper together.
2. Rub the steaks all over with the marinade and set aside to soak up the flavors for 2 hours
MAKING
3. In a pot, boil water and add the pearl barley to the boiling water. Boil the barley for 20 minutes till its tender.
4. In the same pot, add the beans and cook till tender in the last two minutes of the barley’s cooking time.
5. Drain really well
6. In a large bowl, tip the drained barley and beans. Add the red onion, remaining mint, lemon zest and juice, oil, salt and pepper to the barley and beans. Toss everything well.
7. Heat a griddle or a frying pan until its almost smoking.
8. Cook the lamb for 4 minutes on both sides if you want your meat rare and pink. Cook the meat longer if you want the meat well done
SERVING
9. Divide the barley salad in two plates for serving.
10. Add the meat to the salad, along with the pan juices.
1. Prepare the marinade by mixing one tablespoon, the garlic, the chilli, half the mint, salt and pepper together.
2. Rub the steaks all over with the marinade and set aside to soak up the flavors for 2 hours
MAKING
3. In a pot, boil water and add the pearl barley to the boiling water. Boil the barley for 20 minutes till its tender.
4. In the same pot, add the beans and cook till tender in the last two minutes of the barley’s cooking time.
5. Drain really well
6. In a large bowl, tip the drained barley and beans. Add the red onion, remaining mint, lemon zest and juice, oil, salt and pepper to the barley and beans. Toss everything well.
7. Heat a griddle or a frying pan until its almost smoking.
8. Cook the lamb for 4 minutes on both sides if you want your meat rare and pink. Cook the meat longer if you want the meat well done
SERVING
9. Divide the barley salad in two plates for serving.
10. Add the meat to the salad, along with the pan juices.
Chef
