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BBQ lamb with peas, mint & feta

This is great in summer on the barbie but a griddle on the hob still does it justice - luckily!

  • Prep: 5 mins
    Cook: 10 mins
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 435
  • Carbohydrates 8
  • Saturated Fat 10
  • Sugar 3
  • Protein 45
  • Fat 25
  • Fibre 4
  • Salt 1.14

Nutrition per serving

  • Calories 435
  • Carbohydrates 8
  • Saturated Fat 10
  • Sugar 3
  • Protein 45
  • Fat 25
  • Fibre 4
  • Salt 1.14

Ingredients

  • 4 lamb leg steaks
  • 300g frozen peas
  • 3 tbsp olive oil
  • zest and juice 1 lemon
  • 100g feta cheese, crumbled
  • small handful of mint leaves, roughly chopped
  • 2 spring onions, finely chopped

Tip

Know-how
Dressed vegetable salads make great seasonal side dishes, and unlike salad leaves they don’t go limp. Although they can be made a few hours ahead and left at room temperature, always add any fresh herbs just before serving.

Method

  1. Season the lamb, then cook on a barbecue or hot griddle for 3-4 mins on each side or until done to your liking.

  2. Meanwhile, cook the peas in a large pan of boiling water for about 2 mins until just tender. Drain, then tip the hot peas into a bowl and toss with the olive oil, lemon juice and zest. Stir through the feta, mint and spring onions, then season to taste. Serve the peas with the lamb steaks.

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