Honey mustard lamb with crushed potatoes

Dinner with 9 ingredients.

Servings: 2

Total time: 30 minutes

Ingredients

• zest 1 lemon
• 1 tablespoon olive oil
• 200 gram new potatoes cubed
• 1 teaspoon red wine vinegar
• 50 gram fresh breadcrumbs
• 2 lamb leg steaks, fat trimmed
• 2 tablespoon clear honey
• bunch Tenderstem or purple-sprouting broccoli cut into pieces
• 2 tablespoon wholegrain mustard

Method

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.