Grilled Lamb Steaks with Minty Pea & Feta Salad
Juicy lamb leg steaks grilled to perfection, served with a vibrant pea salad tossed in lemon, mint, and creamy feta. A quick and easy summer dish that's ready in just 15 minutes.
- Prep5 min
- Cook10 min
- Total15 min
- DifficultyEasy
- Servings4
This recipe is all about simplicity and fresh flavors. The lamb steaks are seasoned and grilled until nicely charred on the outside while staying tender and juicy inside. The real star, though, is the pea salad – a bright mix of sweet peas, salty feta, and aromatic mint, all brought together with a zesty lemon dressing.
Perfect for a summer barbecue or a quick weeknight dinner, this dish comes together in no time. You can cook the lamb on a barbecue for that smoky flavor, or use a hot griddle pan indoors – both work beautifully. Serve the peas warm or at room temperature, and enjoy a taste of Greek summer.
Ingredients
Converted amounts are rounded.
Method
- Season the lamb steaks on both sides with salt and pepper.
- Heat a barbecue or a griddle pan over high heat. Cook the lamb for 3-4 minutes per side, or until cooked to your preference (medium-rare, medium, etc.).
- While the lamb is cooking, bring a large pot of salted water to a boil. Add the frozen peas and cook for about 2 minutes, until just tender.
- Drain the peas well and transfer them to a mixing bowl. While still hot, add the olive oil, lemon zest, and lemon juice. Toss to combine.
- Add the crumbled feta, chopped mint, and spring onions to the peas. Stir gently to mix. Season with salt and pepper to taste.
- Serve the lamb steaks with the pea salad on the side or on top. Enjoy warm.
💡 Tips
- For extra flavor, marinate the lamb in olive oil, lemon juice, and oregano for 30 minutes before grilling.
- If you don't have a griddle, a regular non-stick frying pan works too – just make sure it's very hot.
- You can serve the pea salad cold as well; it's delicious either way.
Inspired by a recipe from BBC Good Food