Crushed potatoes
A laid-back alternative to mash, you don’t even need to peel the potatoes for this
BBQ lamb with peas, mint & feta
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 4 lambleg steaks
- 300g frozen peas
- 3 tbsp olive oil
- zest and juice 1 lemon
- 100g feta cheesecrumbled
- small handful of mintleaves, roughly chopped
- 2 spring onionsfinely chopped
Nutrition: per serving
- kcal435
- fat25g
- saturates10g
- carbs8g
- sugars3g
- fibre4g
- protein45g
- salt1.14glow
Method
step 1
Season the lamb, then cook on a barbecue or hot griddle for 3-4 mins on each side or until done to your liking.
step 2
Meanwhile, cook the peas in a large pan of boiling water for about 2 mins until just tender. Drain, then tip the hot peas into a bowl and toss with the olive oil, lemon juice and zest. Stir through the feta, mint and spring onions, then season to taste. Serve the peas with the lamb steaks.
