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
PREP 15 mins
COOK 30 mins


  • calories 522
  • carbs 57
  • saturated fat 4
  • sugar 5
  • protein 33
  • fat 20
  • fibre 9
  • salt 0.14


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


  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.