Honey mustard lamb with crushed potatoes

Honey mustard lamb with crushed potatoes

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(11 ratings)

Prep: 15 mins Cook: 15 mins


Serves 2
Try this new way to serve lamb, with a crispy coating and mashed veg

Nutrition and extra info

Nutrition: per serving

  • kcal668
  • fat31g
  • saturates12g
  • carbs51g
  • sugars17g
  • fibre7g
  • protein49g
  • salt1.43g
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  • 2 tbsp wholegrain mustard
  • 1 tsp red wine vinegar
  • 2 tbsp clear honey



    Honey is made by bees from the nectar they collect from flowers. Viscous and fragrant, it's…

  • 2 lamb leg steaks, fat trimmed



    A lamb is a sheep that is under 1 year old; between 1 and 2 years old you will find it sold as…

  • 50g fresh breadcrumbs
  • zest 1 lemon



    Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…

  • 1 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 200g new potatoes, cubed
    New potatoes

    New potatoes

    n-ew po-tate-oes

    New potatoes have thin, wispy skins and a crisp, waxy texture. They are young potatoes and…

  • bunch Tenderstem or purple-sprouting broccoli, cut into pieces



    Like cabbage and cauliflower, broccoli is a brassica and is sometimes known by its Italian name…


  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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Comments, questions and tips

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31st Mar, 2012
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.
7th Apr, 2011
The lamb tasted great, but the crust didn't completely stick. My veg turned out mushy & sticky - easy on the green stuff!!
raeliz64's picture
3rd Mar, 2011
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.
18th Feb, 2011
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
7th Sep, 2009
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.
20th Jun, 2009
Very nice. I love the taste of honey on the meat. To improve this I would marinate them overnight.
15th May, 2009
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!
29th Apr, 2009
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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