- 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
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 200g new potatoes, cubed
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…
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.
Adapt the recipeTry 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.