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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LAMB
Whether roasted, grilled, braised, or slow cooked, lamb is highly versatile and can be found in dishes ranging from classic roast leg of lamb and lamb curry to lamb burgers, shanks, and stews.
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.
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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.
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Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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