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Love Local Love February!!!

Irish Lamb marinated in local rapeseed oil with Barley and Garden Rosemary.

Serves: 2
Ingredients
2 by 6 oz Lamb Steaks
50g Barley (soak in cold water)
2 Sprigs of Rosemary
4 Cloves Garlic Sliced
Good Drizzle of Local Rapeseed Oil
Fresh ground black Pepper
Half an Onion diced
Knob of Butter
Handful Chopped Spring Onions

Method:
Soak barley in cold water for 20 minutes. Drain away water barley is soaked in and cover barley with warm fresh water. Cook Barley on a simmer for approx. 30 mins. Add a sprig of Rosemary to the Barley while cooking.

While the Barley is cooking marinade the lamb steaks with sliced garlic, rosemary and a good drizzle of rapeseed oil. Add fresh ground black pepper. Cover in cling film and marinade for a minimum of 20 minutes.

Heat a frying pan. Add a drizzle of rapeseed oil to the pan quickly followed by the Lamb steaks. Do not agitate the steaks and only turn over after approx. 3 minutes. Cook for a further 2 minutes and allow to rest in same pan with the heat turned off.

When the barley is cooked it will have absorbed up all the liquid. Add a knob of butter, diced onion and return to the heat stirring all the time for 2 minutes. Add chopped Spring onions and serve with the lamb.

Enjoy!

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