Index Meals | Sweet mustard lamb with rosemary spuds
Adapted from Donna Hay’s ‘No Time to Cook,’ this dairy and gluten-free lamb recipe is perfect when you need a filling meal, but don't have time for a roast.
Beef stock, Brown sugar, Frozen peas, New potatoes, Rosemary, Wholegrain mustard
162
single,single-portfolio_page,postid-162,ajax_fade,page_not_loaded,,side_area_uncovered_from_content,qode-theme-ver-7.7,wpb-js-composer js-comp-ver-4.7.4,vc_responsive

Sweet mustard lamb with rosemary spuds

About This Recipe

Ingredients

400g lamb rump
2 tbsp Dijon mustard
1 tbsp brown sugar
6 new potatoes, sliced
Sprig of rosemary
2 cups beef stock*
1 cup frozen peas

Instructions

  1. Cut the lamb rump, lengthways, into four thick slices. Mix together the mustard and the sugar and spread it thickly onto both sides of the lamb.
  2. Warm a cast iron griddle pan or, if you have one, an electric griddle. In a separate pan, bring the stock to the boil, along with the rosemary, and add the slices of potato, reducing the heat to achieve a fast simmer.
  3. When the griddle is hot, cook the lamb for 3-5 minutes on each side**, according to taste, so that the mustard paste starts to caramelise and blacken.
  4. Test the potatoes to see when they start to soften, and add the peas. Simmer for a further 2-3 minutes, until the peas are just done. If you want gravy, pour some of the remaining stock from the potatoes into your  griddle pan and simmer until thickened.

*Take care to use gluten-free stock, if you have chosen this as a gluten-free recipe.
**Remember, an electric griddle will cook both sides at once, so the overall cooking time will be quicker.

Date

September 27, 2015

Category
Dairy-free, Gluten-free
Tags
Beef stock, Brown sugar, Dijon mustard, Frozen peas, New potatoes, Rosemary