Marinated lamb steaks with barley salad

• olive oil↗2 tbsp tbsp
• garlic cloves↗2

  finely chopped

• pinch dried chilli flakes↗
• small bunch mint↗

  chopped

• lean lamb↗2

  leg steaks, about 100g/4oz each, trimmed of any fat

• pearl barley↗100g g
• broad beans200g g

  fresh or frozen, podded and skins removed, if you like

• frozen petits pois↗100g g
• small red onion↗1

  finely chopped

• zest and juice 1 lemon

Step-by-step instructions

1. 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. 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. 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.