01 May Lamb steaks with crushed peas and mint
Ingredients
375g Lamb leg steaks, trimmed of fat
Juice and zest of 1 lemon
2 cloves garlic, crushed
11/2 tbsp Olive oil
1/2 tsp Dried chilli flakes
500g Fresh peas (podded weight)
Handful mint, finely chopped, plus a few leaves (optional)
4 tbsp Reduced fat crème fraîche
80g Feta, crumbled
Method
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Put the lamb leg steaks in a roasting dish
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Mix the lemon juice with half the zest, the garlic, olive oil and chilli flakes, then season and pour over the lamb. Leave to marinate for 30 mins
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Heat a griddle pan over a medium-high heat
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Lift the lamb out of the marinade, shake off any excess and cook the steaks for 21/2 mins on each side
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Remove from the pan and rest for 8 mins
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While the lamb is resting, cook the peas in boiling water for 3 mins, until just tender
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Reserve a third of the peas and pulse the rest in a food processor with the mint and crème fraîche until you have a coarse texture
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Tip into a bowl, season and add the reserved peas
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To serve, spread the crushed peas over the base of a serving platter, thinly slice the lamb steaks and lay on top
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Garnish with the rest of the lemon zest, a few extra mint leaves, if using, and the Feta