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

Nutrition per serving

  • Calories 435
  • Carbohydrate 8
  • Fat 25
  • Fiber 4
  • Protein 45
  • Saturated Fat 10
  • Sodium 1.14
  • Sugar 3


  • 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


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.


  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.