Honey mustard lamb with crushed potatoes

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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.

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.

PER SERVING

668 kcalories, protein 49g, carbohydrate 51g, fat 31 g, saturated fat 12g, fibre 7g, salt 1.43 g

Latest comments and suggestions

• Paul Butler

  29 April 2009

  Paul Butler rated and commented on this recipe

  

  The sauce and crusty lamb makes this a firm favourite with all my family. The crushed potatoes and tenderstem brocolli is perfect for lovers of bubble and squeak (I like to add a knob of butter to the mixture). The children are not big fans of lemon zest so I replace it with chopped basil which is equally delicious.

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• LouRogers

  11 May 2009

  LouRogers rated this recipe

  

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• Wildy

  15 May 2009

  Wildy rated and commented on this recipe

  

  Very easy and quick dish! We loved this! We used jersey potatoes and the heads of puple sprouting brocoli to make our mash which was delicious! The dressing left sprinkled round the plate looks great when served. The longer we left the meat in the dressing the better it tasted! Have now done several times and still love and not getting bored of!

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• alyssa

  20 June 2009

  alyssa rated and commented on this recipe

  

  Very nice. I love the taste of honey on the meat. To improve this I would marinate them overnight.

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• westy

  07 September 2009

  westy rated and commented on this recipe

  

  Nice crust to the lamb and really liked the sauce. Felt it needed a gravy so when I removed the lamb, added the left over dressing to the pan and flour to the pan and then some hot stock to make a gravy.

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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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Difficulty and servings

Serves 2

Preparation and cooking times

Prep 15 mins

Cook 15 mins

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

PER SERVING

668 kcalories, protein 49g, carbohydrate 51g, fat 31 g, saturated fat 12g, fibre 7g, salt 1.43 g

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