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Honey mustard lamb with crushed potatoes

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

  • Prep: 15 mins
    Cook: 15 mins
  • Serves 2
  • Easy
  • Serves 2
  • Easy
  • Calories 668
  • Carbohydrates 51
  • Saturated Fat 12
  • Sugar 17
  • Protein 49
  • Fat 31
  • Fibre 7
  • Salt 1.43

Nutrition per serving

  • Calories 668
  • Carbohydrates 51
  • Saturated Fat 12
  • Sugar 17
  • Protein 49
  • Fat 31
  • Fibre 7
  • Salt 1.43

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

Tip

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.

Method

  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.

  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.

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