Warm honey cup puddings
Serve these classic make-ahead Greek desserts with a scoop of quick homemade pistachio ice cream
Honey mustard lamb with crushed potatoes
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Skip to ingredients
- 2 tbsp wholegrain mustard
- 1 tsp red wine vinegar
- 2 tbsp clear honey
- 2 lambleg steaks, fat trimmed
- 50g fresh breadcrumbs
- zest 1 lemon
- 1 tbsp olive oil
- 200g new potatoescubed
- bunch Tenderstem or purple-sprouting broccolicut into pieces
Nutrition: per serving
- kcal668
- fat31g
- saturates12g
- carbs51g
- sugars17g
- fibre7g
- protein49g
- salt1.43glow
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.
