Honey Mustard Lamb With Crushed Potatoes
This flavorful and hearty dish features crispy lemon and mustard-crusted lamb steaks served with a delicious honey mustard dressing. Paired with creamy mashed new potatoes and vibrant Tenderstem or purple-sprouting broccoli, this meal is perfect for a satisfying dinner.
— Constant Cookbook
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
Instructions
- 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.
Cook Time
15M
Prep Time
PT15M
Yield
Serves 2
Nutrition
- Calories: 668 calories
- Fat Content: 31 grams fat
- Saturated Fat Content: 12 grams saturated fat
- Carbohydrate Content: 51 grams carbohydrates
- Sugar Content: 17 grams sugar
- Fiber Content: 7 grams fiber
- Protein Content: 49 grams protein
- Sodium Content: 1.43 milligram of sodium
Comments
No comments found.