Lamb steaks with crushed peas and mint


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


  1. Put the lamb leg steaks in a roasting dish

  2. 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

  3. Heat a griddle pan over a medium-high heat

  4. Lift the lamb out of the marinade, shake off any excess and cook the steaks for 21/2 mins on each side

  5. Remove from the pan and rest for 8 mins

  6. While the lamb is resting, cook the peas in boiling water for 3 mins, until just tender

  7. 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

  8. Tip into a bowl, season and add the reserved peas

  9. To serve, spread the crushed peas over the base of a serving platter, thinly slice the lamb steaks and lay on top

  10. Garnish with the rest of the lemon zest, a few extra mint leaves, if using, and the Feta