I really like lamb and mustard and I have a great recipe of mustard and feta crusted lamb which I’ll share one of these days, but by the time I’d got home from work yesterday and spent an hour removing lining paper in the front room, I just wanted to cook a really quick-fix dinner. I had the lamb already thawed in the fridge, so that was one thing I’d have to use for sure. As for what to do with it, I had a look around the kitchen tops and in the cupboards and ended up making this Mustard and Basil Lamb Rump Steaks served with tender stem broccoli and red peppers. Now a couple of caveats: rump steak really isn’t my favourite cut, I tend to find leg steak has got less fat, but I went with what I had in the fridge, obviously. For the vegetables, I would normally have had pan-fried or roasted Mediterranean veg, but the broccoli was about to go off and is much quicker to prepare so I swapped. And it worked rather well I have to say!
And now for the recipe:
For 2 people
Prep time: 10 minutes
Marinade (optional): 30 mins to 2 hrs
Cooking: 6-8 minutes
2 lamb steaks
3 tsp Dijon mustard
1 tbsp olive oil
2 tsp clear runny honey
1 tsp lemon or lime juice (optional)
About ten leaves of fresh basil
In a shallow bowl, mix the mustard, olive oil and honey
Chop the basil leaves finely and add to the mix
Place the lamb steaks in the bowl and cover with the marinade.
You can cover and leave it in the fridge to marinate for a couple of hours (optional)
When ready to cook, heat up a bit of olive oil in a frying pan or use a griddle pan. Cook the steaks for about 3-4 minutes on each side.
If you have any leftover sauce, set the meat aside once cooked and add the sauce to the pan for a minute or two then drizzle over the steaks.
Serve it with vegetables and roasted potatoes.
C’est prêt, bon appétit!