This recipe for lamb steaks with leek and barley risotto appeared in last month's Sainsbury's magazine. As I post this recipe, it's not on the Sainsbury's recipe website.
This hearty dish is rustled up in no time using quick-cook pearl barley and creamy leeks. Topped with tender lamb leg steaks, it's a definite winter warmer and satisfying meal for 2.
Tips
- Stock – after draining the barley from the stock at Step 4, don’t discard it, use it to make a soup or another recipe where chicken stock is needed.
- This lamb steaks with leek and barley risotto is easily adapted if you’re cooking for one or cooking for more people - I doubled it to make it for 4.
Recent New Recipes
Category Spotlight...
SOUPS
There's nothing better than a bowl of hearty warming soup during the cold autumn and winter months. You'll find a delicious selection of chunky and smooth, full of flavour soups here!!
How to make this Lamb Steaks with Leek and Barley Risotto
Ingredients
- 2 lamb leg steaks (approx. 300g total weight), trimmed of excess fat
- 100g pearl barley
- 1l hot chicken stock (made using 2 stock cubes or pots)
- 15g butter
- 2 leeks (approx. 330g), trimmed and sliced into 2cm rounds
- salt and freshly ground black pepper
- 2 cloves garlic, crushed
- 1 tsp dried thyme
- 70g lighter soft cheese
- 1 tsp olive oil
Instructions
- Remove the lamb from the fridge and it’s packaging and let it come up to room temperature on a plate. Rinse the pearl barley under cold running water and place in a saucepan with the stock. Bubble over a medium heat for 23 to 25 minutes, stirring occasionally, until the pearl barley is tender and cooked through.
- Meanwhile, melt the butter in another pan and cook the sliced leeks with a pinch of salt and black pepper over a low heat, covered, for 10 minutes until softened. Stir in the garlic and thyme and cook for a further 2 minutes. Stir in the soft cheese, cover and set aside to keep warm.
- Heat a non-stick frying pan until very hot. Brush the lamb steaks with the tsp of oil and season. Cook the lamb for about 2 minutes on each side over a high heat, or until done to your liking. Remove to a plate to rest for 2 to 3 minutes.
- Once the pearl barley is cooked, drain well (save the stock – see Tips) and return to the saucepan. Stir through the creamy leeks to combine. Divide between 2 shallow bowls. Slice the lamb and arrange it on top of the risotto.
Recipe Collection Spotlight...
7 TASTY STEWS FOR AUTUMN
Stews are hearty, comforting and warming with autumn being the perfect time to start making them! Dive into the warmth of home-cooked goodness and discover your new favourite comfort food from one of the 7 recipes I've selected here:
Did you make this recipe?
I’d love to hear how it went…both good and bad!
Please go to the bottom of the page to rate the recipe and/or leave your comments.
⭐⭐⭐⭐⭐
It would also be great if you could take a photo and tag #FellyBull on social media, thanks.
Subscribe to receive our new and highlighted recipes in your email inbox each week...plus receive our new e-Cookbook for free!!!
✉️
Lamb Steaks with Leek and Barley Risotto
Equipment
Ingredients
- 2 lamb leg steaks (approx. 300g total weight), trimmed of excess fat
- 100 g (3.5 oz) pearl barley
- 1 l (4 ¼ cups) hot chicken stock (made using 2 stock cubes or pots)
- 15 g (0.5 oz) butter
- 2 leeks (approx. 330g), trimmed and sliced into 2cm rounds
- salt and freshly ground black pepper
- 2 cloves garlic crushed
- 1 tsp dried thyme
- 70 g (2.5 oz) lighter soft cheese
- 1 tsp olive oil
Instructions
- Remove the lamb from the fridge and it’s packaging and let it come up to room temperature on a plate. Rinse the pearl barley under cold running water and place in a saucepan with the stock. Bubble over a medium heat for 23 to 25 minutes, stirring occasionally, until the pearl barley is tender and cooked through.
- Meanwhile, melt the butter in another pan and cook the sliced leeks with a pinch of salt and black pepper over a low heat, covered, for 10 minutes until softened. Stir in the garlic and thyme and cook for a further 2 minutes. Stir in the soft cheese, cover and set aside to keep warm.
- Heat a non-stick frying pan until very hot. Brush the lamb steaks with the tsp of oil and season. Cook the lamb for about 2 minutes on each side over a high heat, or until done to your liking. Remove to a plate to rest for 2 to 3 minutes.
- Once the pearl barley is cooked, drain well (save the stock – see Notes) and return to the saucepan. Stir through the creamy leeks to combine. Divide between 2 shallow bowls. Slice the lamb and arrange it on top of the risotto.
Notes
- Stock – after draining the barley from the stock at Step 4, don’t discard it, use it to make a soup or another recipe where chicken stock is needed.
- This lamb steaks with leek and barley risotto is easily adapted if you’re cooking for one or cooking for more people - I doubled it to make it for 4.
You might also like to try:
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
LEAVE A COMMENT AND RATE THIS RECIPE