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Honey mustard lamb with crushed potatoes

Honey mustard lamb with crushed potatoes

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 2

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

Nutrition: per serving
HighlightNutrientUnit
kcal668
fat31g
saturates12g
carbs51g
sugars17g
fibre7g
protein49g
low insalt1.43g
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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

Method

  • STEP 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.

  • STEP 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.

RECIPE TIPS
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.

Goes well with

Recipe from Good Food magazine, May 2009

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Overall rating

A star rating of 3.8 out of 5.11 ratings
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