Lamb Rump Steaks with Pearl Barley Greek Salad

Name: Lamb Rump Steaks with Pearl Barley Greek Salad | Asda Good Living
Total time: 50 min
Yield: 2
Cuisine: British
Ingredients: 1 pack Asda Tender Thin Cut Lamb Rump Steaks (200g); 1 whole Garlic Clove, smashed and peeled; ½ tbsp Olive Oil; 1 tbsp Red Wine Vinegar; 1 tbsp Dried Oregano; 100g Pearl Barley, rinsed; 2 tbsp Olive Oil; 2 tbsp Red Wine Vinegar; 1 tsp Dried Oregano; ½ Red Onion, finely diced; 100g Sweet & Fruity Baby Plum Tomatoes, halved or quartered; ½ Cucumber, diced; ½ pack Asda Garlic and Herb Olives, quartered; 75g Just Essential Salad Cheese; ½ bunch Fresh Mint, leaves picked and chopped, plus extra to garnish

Tender, juicy lamb steaks are the star, served on top of a vibrant pearl barley salad with juicy tomatoes, fresh mint, and creamy Greek-style cheese.

By Asda Good Living,30th May 2024

Cook: 50 Mins

Serves: 2

Price: £3.26 per serving

Nutritional Information

Each 526g serving contains

Energy
15975kj
726kcal

36%

Fat
43.1g

High
62%

Saturates
13.2g

High
66%

Sugars
6.3g

Low
7%

Salt
1.68g

Med
28%

of your 5-a-day

of your reference intake.
Typical energy values per 100g:
3037kj/726kcal

Ingredients

For the pearl barley Greek salad

100g Pearl Barley, rinsed

2 tbsp Olive Oil

2 tbsp Red Wine Vinegar

1 tsp Dried Oregano

½ Red Onion, finely diced

100g Sweet & Fruity Baby Plum Tomatoes, halved or quartered

½ Cucumber, diced

½ pack Asda Garlic and Herb Olives, quartered

75g Just Essential Salad Cheese

½ bunch Fresh Mint, leaves picked and chopped, plus extra to garnish

For the lamb

1 pack Asda Tender Thin Cut Lamb Rump Steaks (200g)

1 whole Garlic Clove, smashed and peeled

½ tbsp Olive Oil

1 tbsp Red Wine Vinegar

1 tbsp Dried Oregano

Method

To prepare the lamb, place the rump steaks in a shallow bowl and rub the smashed garlic clove over the meat. Whisk together the olive oil, red wine vinegar and dried oregano then pour over the steaks; cover and allow to marinate for at least 30 mins. Leave your lamb steaks at room temperature while marinating, as they’ll cook better compared to frying them cold from the fridge.

Meanwhile, to prepare the pearl barley salad, place the pearl barley in a saucepan and cover with 600ml water. Bring to the boil, then reduce the heat and simmer with the lid on for 30 mins until cooked with some bite remaining. Drain well and set aside to cool.

Whisk together the extra virgin olive oil, red wine vinegar and dried oregano with a pinch of sea salt and freshly ground black pepper to make the salad dressing. Place the diced red onion in a bowl, pour over the dressing and stir. Add the cooked and cooled pearl barley to the bowl, along with the tomatoes, cucumber, olives and chopped mint. Crumble in the feta and stir again to combine.

To cook the lamb, place a griddle or frying pan over a medium-high heat. When hot, remove the lamb steaks from the shallow bowl and discard the garlic, then season the steaks with salt and black pepper. Add to the pan and cook for 2–3 mins each side for a medium blush pink centre. When cooked to your liking, transfer the steaks to a plate, cover and allow to rest for 5 mins.

Slice the lamb into pieces, then serve the pearl barley Greek salad with the sliced lamb on top along with any resting juices poured over the top. Add a few extra mint leaves to garnish, if you like.