Lamb Steaks with Leek and Barley Risotto
A hearty dish rustled up in no time, with pearl barley, creamy leeks, and tender lamb leg steaks.
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 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.