Recipes: Honey mustard lamb with crushed potatoes

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

• 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

  

  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.

  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.

  PER SERVING

  668 kcalories, protein 49g, carbohydrate 51g, fat 31 g, saturated fat 12g, fibre 7g, sugar 17g, salt 1,43 g