Honey mustard lamb with crushed potatoes
By Good Food
Try this new way to serve lamb, with a crispy coating and mashed veg
- Serves 2
Nutrition per serving
- 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
TipAdapt 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.
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.
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.