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Ingredients

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.

RECIPE TIPS
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.

Recipe from Good Food magazine, May 2009

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A star rating of 3.8 out of 5.11 ratings
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