Honey mustard lamb with crushed potatoes

• wholegrain mustard↗2 tbsp tbsp
• red wine vinegar↗1 tsp tsp
• clear honey↗2 tbsp tbsp
• lamb↗2

  leg steaks, fat trimmed

• fresh breadcrumbs↗50g g
• zest 1 lemon
• olive oil↗1 tbsp tbsp
• new potatoes↗200g g

  cubed

• bunch Tenderstem or purple-sprouting broccoli↗

  cut into pieces

Step-by-step instructions

1. 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. 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.