Ingredients
- 4 lean chump chops or boneless leg steaks
For the Lemony Breadcrumbs:
- 2 tablespoons rapeseed or olive oil
- 50g fresh white breadcrumbs
- Grated zest and juice of 1 lemon or lime
- 1 tablespoon freshly chopped chives
For the Sticky Dressing:
- 1-2 tablespoons good balsamic vinegar
- 2-3 tablespoons clear honey
- 2-3 tablespoons wholegrain or Dijon mustard
- 2 tablespoons rapeseed or olive oil
For the Crushed Seasonal Vegetables:
- 450g waxy potatoes, cut into cubes
- 100g broccoli, cut into small florets
- 100g cauliflower, cut into small florets
- 1-2 tablespoons reduced fat garlic and herb flavoured cream cheese
Method
- For the breadcrumbs; heat the oil in a non-stick pan and fry the breadcrumbs with the lemon or lime zest and juice for 2-3 minutes, tossing frequently until golden brown. Remove from the heat and add the chives.
- To make the sticky dressing; in a small bowl mix together the vinegar, honey and mustard. Transfer to two separate bowls.
- Place the steaks on a chopping board, season and brush the steaks on both sides with the dressing from one bowl.
- Heat a non-stick pan and cook the lamb for 6-8 minutes on each side. During the last 2-3 minutes sprinkle with the breadcrumbs. Warm the dressing from the second bowl.
- Meanwhile; boil the potatoes for 15-20 minutes. Add the broccoli and cauliflower 10 minutes before the end of the cooking time. Drain and roughly mash, season and stir through the cream cheese.
- Transfer the lamb onto a plate. Drizzle with the warmed dressing and serve with the crushed seasonal vegetables.
Tips:
This recipe works well with lamb cutlets or loin chops too. For the oven method of this recipe: Preheat the oven to 190°C, 170°C Fan, Gas Mark 5. Follow method points 1-4. Transfer the lamb to an ovenproof dish and cook in the oven for 12-18 minutes. Meanwhile, follow method point 5. 2-3 minutes before the end of the cooking time remove the lamb from the oven. Carefully drain away any meat juices from the pan and sprinkle over the breadcrumbs and return to the oven. Serve with the remaining dressing and crushed vegetables.
