Time for a solid flavourful dinner. We have tried a number of different mustard dressings for lamb, but this one is by far the best.
- 3 Tbsp wholegrain mustard
- 1 tsp red wine vinegar
- 2 Tbsp clear honey
- 1 clove garlic crushed
- 2 lamb leg steaks, fat trimmed
- 50g fresh breadcrumbs
- zest 1 lemon
- 1 Tbsp olive oil
- 1 tsp thyme, crushed
- 200g new potatoes, cubed
- 1 bunch broccoli, cut into pieces
Make a dressing by mixing together the mustard, vinegar, honey and garlic. Spread about a tsp over each steak and season well with salt and pepper, reserving the remaining dressing.
Tip the breadcrumbs and thyme 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 5-7 mins on each side, depending on the thickness of the lamb.
Meanwhile, boil the potatoes in salted water for about 10 mins until soft, adding the broccoli for the final 3 mins of cooking. Drain and roughly mash together. Serve alongside the lamb with fresh cooked peas and the leftover dressing drizzled over.
Recipe eatpress’ own.
