Honey mustard lamb with crushed potatoes

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• 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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• Jan

  18 February 2011

  Jan rated and commented on this recipe

  

  Really nice dish, however not sure what size lamb steaks the recipe suggests as I felt that they were slightly overcooked so would cook them for a minute or two less each side. Mash was lovely as well as the sprouting brocc, I added a leek and a knob of butter, I also heated the remaining dressing before pouring over. Would definately make again

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• Rachel

  03 March 2011

  Rachel rated and commented on this recipe

  

  I don't know what I did wrong with this, but all the breadcrumb coating came off in the pan leaving ordinary lamb steaks - won't bother again.

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• viking

  07 April 2011

  viking rated and commented on this recipe

  

  The lamb tasted great, but the crust didn't completely stick. My veg turned out mushy & sticky - easy on the green stuff!!

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• evelyn-r

  31 March 2012

  evelyn-r rated and commented on this recipe

  

  I struggled a bit with this, to be honest. I doubled it to serve 4, and the dressing looked far too much to use a 1/2 tsp on each steak, and use the rest for serving. In practice I ended up using a tbsp on each steak, and still had enough for serving, so wondered if it was a typo. Also, I had far too many breadcrumbs, which like others have said, didn't stick. In the end, I spooned over the unstuck breadcrums with the rest of the dressing, and it turned out rather well. Everyone enjoyed it, but I'm not sure I want to try it again.

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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 49.0g, carbohydrate 51.0g, fat 31.0 g, saturated fat 12.0g, fibre 7.0g, sugar 17.0g, salt 1.43 g

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