Name: Honey mustard lamb with crushed potatoes
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2
Cuisine: British
Ingredients: 2 tbsp wholegrain mustard; 1 tsp red wine vinegar; 2 tbsp clear honey; 2 lamb leg steaks, fat trimmed; 50g fresh breadcrumbs; zest 1 lemon; 1 tbsp olive oil; 200g new potatoes cubed; bunch Tenderstem or purple-sprouting broccoli cut into pieces

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Honey mustard lamb with crushed potatoes

Honey mustard lamb with crushed potatoes

Good Food team

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Serves 2

Easy

Prep: 15 mins

Cook: 15 mins

A star rating of 3.8 out of 5.11 ratingsRate

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Try this new way to serve lamb, with a crispy coating and mashed veg

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Warm honey cup puddings

A star rating of 4.4 out of 5.29 ratings

Ingredients

Nutrition

Units:

MetricUS

2 tbsp wholegrain mustard
1 tsp red wine vinegar
2 tbsp clear honey
2 lamb

leg steaks, fat trimmed
50g fresh breadcrumbs
zest 1 lemon
1 tbsp olive oil
200g new potatoes

cubed
bunch Tenderstem or purple-sprouting broccoli

cut into pieces

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Nutrition: per serving

kcal668
fat31g
saturates12g
carbs51g
sugars17g
fibre7g
protein49g
salt1.43g

low

Method

step 1

Make a dressing by mixing together the mustard, vinegar and honey. Spread ½ tsp over each steak and season well, reserving the remaining dressing. Tip the breadcrumbs out onto a plate and sprinkle over the lemon zest. Dip the steaks in this until coated. Heat the oil in a non-stick frying pan and, when hot, cook the lamb until crisp and cooked through, about 7 mins on each side.
step 2

Meanwhile, boil the potatoes in salted water for about 10 mins until soft, adding the broccoli for the final 5 mins of cooking. Drain and roughly mash together. Serve alongside the lamb with the leftover dressing drizzled over.

RECIPE TIPS

ADAPT THE RECIPE

Try making this with pork chops. Mix together the dressing as before, adding a little chopped thyme. Replace the lemon zest with orange zest, then squeeze the orange juice into the dressing.

Recipe from Good Food magazine, May 2009

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A star rating of 3.8 out of 5.11 ratings

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