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Home » Recipes

Lamb Steaks with Leek and Barley Risotto

Published: Nov 30, 2022 · Modified: Jan 21, 2025 by Deborah · This post may contain affiliate links · This blog generates income via ads · #sponsoredpost · Leave a Comment

Lamb steaks and leek barley risotto in a blue bowl
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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.

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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

  1. 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.
  2. 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.
  3. 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.
  4. 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.

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Lamb steaks and leek barley risotto in a blue bowl

Lamb Steaks with Leek and Barley Risotto

By: Deborah
A hearty dish rustled up in no time, with pearl barley, creamy leeks, and tender lamb leg steaks.
PREP: 15 minutes minutes
COOK: 25 minutes minutes
TOTAL: 40 minutes minutes
Course: Main
Cuisine: Italian
Servings: 2 people
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Equipment

  • Saucepan
  • Colander
  • Frying pan

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:
  • lamb dishes
  • rice dishes
  • Italian dishes

Nutrition

Calories: 814kcal | Carbohydrates: 73g | Protein: 52g | Fat: 35g | Saturated Fat: 16g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 0.2g | Cholesterol: 164mg | Sodium: 1023mg | Potassium: 1323mg | Fiber: 10g | Sugar: 13g | Vitamin A: 2187IU | Vitamin C: 13mg | Calcium: 146mg | Iron: 8mg

Nutrition information is automatically calculated, so should only be used as an approximation.

KEYWORDS comfort food, hearty, lamb leg steaks, pearl barley, winter warmer
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About

Photo of Deborah in her kitchen!

Hello!   I’m Deborah and I’m married to David and have 2 lovely step sons.   David and I both love cooking…for ourselves, family and friends.   I’m definitely one of the lucky ones…getting cooked for and we enjoy cooking together.

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