HONEY MUSTARD LAMB WITH CRUSHED POTATOES
Try this new way to serve lamb, with a crispy coating and mashed veg
Provided by Good Food team
Categories Dinner, Lunch, Main course
Time 30m
Number Of Ingredients 9
Steps:
- 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.
- 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.
Nutrition Facts : Calories 668 calories, Fat 31 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 51 grams carbohydrates, Sugar 17 grams sugar, Fiber 7 grams fiber, Protein 49 grams protein, Sodium 1.43 milligram of sodium
ROSEMARY RACK OF LAMB WITH CRUSHED POTATOES
Tender rack of lamb, though expensive, makes an elegant roast for a special-occasion dinner, and it's quite easy to prepare. A brief marinade of pounded garlic and anchovy, Dijon mustard and olive oil heightens the flavor. For a simple accompaniment, roast small crushed potatoes in the same pan. Each eight-bone rack may be sliced into four thick chops, or eight thin chops, if you prefer.
Provided by David Tanis
Categories dinner, quick, meat, main course
Time 1h
Yield 4 servings
Number Of Ingredients 9
Steps:
- Bring a large pot of salted water to a boil. Season lamb generously with salt and pepper. In a small bowl, mix together Dijon mustard, garlic and anchovy (or pound together in a mortar for a smoother texture). Stir in 3 tablespoons olive oil. Smear lamb all over with marinade and set aside.
- Meanwhile, boil potatoes until the tip of a paring knife meets no resistance, 10 to 15 minutes depending on size. When potatoes are done, drain, transfer to a roasting pan large enough to hold them in a single layer, and set aside to cool.
- Heat oven to 400 degrees. With palms or the back of a wooden spoon, crush potatoes gently to crack open and slightly flatten. Sprinkle with salt, drizzle with about 2 tablespoons olive oil, and turn to lightly coat.
- Lay lamb racks on top of potatoes, with bones curving downward. Scatter rosemary over meat and potatoes. Roast, uncovered, until a meat thermometer registers 125 degrees (for medium-rare), about 20 minutes. (Cook to 135 degrees for medium.)
- Remove lamb to a cutting board and let rest, tented with foil. Return potatoes to oven and leave to roast 10 to 15 minutes more, until nicely crisped.
- Use a large chef's knife to slice the racks by cutting between the bones. (One rack will yield 4 thick chops or 8 thin ones). Transfer chops and potatoes to a warm platter, sprinkle with parsley and serve.
Nutrition Facts : @context http, Calories 1165, UnsaturatedFat 49 grams, Carbohydrate 37 grams, Fat 94 grams, Fiber 5 grams, Protein 42 grams, SaturatedFat 39 grams, Sodium 1308 milligrams, Sugar 2 grams, TransFat 0 grams
HONEY-MUSTARD ROASTED POTATOES
Oven-roasted baby red potatoes in a zesty honey mustard sauce that is sweet and tangy with a slight kick to it.
Provided by jerecar
Categories Side Dish Potato Side Dish Recipes Roasted Potato Recipes
Time 35m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat oven to 425 degrees F (220 degrees C). Spray a baking sheet with cooking spray.
- Whisk olive oil, mustard, honey, green onions, salt, black pepper, and cayenne in a large bowl to combine. Add potatoes and toss to coat. Spread evenly on the baking sheet.
- Bake in the preheated oven until potatoes are cooked all the way through and browned, 20 to 30 minutes.
Nutrition Facts : Calories 194.5 calories, Carbohydrate 30.7 g, Fat 7.3 g, Fiber 3 g, Protein 3.3 g, SaturatedFat 1 g, Sodium 291.6 mg, Sugar 7.5 g
CRUSTED FRESH HERBED RACK OF LAMB WITH POTATO LEEK GRATIN AND ROASTED GARLIC SAUCE
Steps:
- For the Gratin: Preheat the oven to 350 degrees F.
- Slice the potatoes into 1/4-inch slices. Slice the leeks into thin circles. Mix the butter and the garlic together and set aside. Season the cream with salt, white pepper, and nutmeg. Layer the potatoes, the leeks, the garlic butter, and then the cream, alternating until the potatoes are lightly covered with the cream. Bake for 30 minutes.
- For the Lamb: Sear the lamb in olive oil in a roasting pan until golden, fat side down first. Remove and allow to rest for 5 minutes. Brush the mustard onto both sides of the seared lamb. Season with salt and pepper. Mix together all of the herbs. Dredge both sides of the lamb in the herbs, pressing lightly so the herbs adhere. In the same roasting pan the lamb was cooked in, add the 20 cloves of garlic and place the lamb on top. Cook in the oven for 15 minutes or until medium-rare. When cooked remove the lamb from the roasting pan and wrap in aluminum foil to rest.
- Place the roasting pan on top of the stove over medium heat. Remove the garlic and set aside. Discard all the fat. Add the thyme, white wine, and the stock and reduce by half.
- Place half of the roasted garlic in a blender. Add the reduced stock and wine mixture and puree until smooth. Add the tablespoon of butter and pulse to incorporate. Season with salt and pepper.
- To Serve: Place a large scoop of the gratin in the center of a plate. Slice the lamb every two chops and place on top of the gratin. Pour the sauce over the lamb and garnish with the remaining roasted garlic and your favorite seasonal vegetables.
HONEY MUSTARD ROASTED POTATOES
Make and share this Honey Mustard Roasted Potatoes recipe from Food.com.
Provided by Audrey M
Categories Potato
Time 30m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Peel potatoes and cut into 6 to 8 pieces.
- Cover potatoes with salted water in large saucepan.
- Bring to a boil over medium-high heat. Cook potatoes 12 to 15 minutes or until jsut tender, drain.
- Combine mustard, honey and thyme in small bowl.
- toss potatoes with honey-thyme mustard in large bowl until evenly coated.
- Arrange potatoes on foil-lined baking sheet coated with nonstick cooking spray.
- Bake at 375 degrees for 20 minutes or until potatoes begin to brown around edges.
- Season to taste with salt and pepper.
Nutrition Facts : Calories 215.3, Fat 1.1, SaturatedFat 0.1, Sodium 356.8, Carbohydrate 50, Fiber 3.8, Sugar 19.6, Protein 4.1
GRILLED HONEY MUSTARD LAMB CHOPS (OR MUTTON)(EXTRA YUMMY)
Crispy grilled lamb or mutton chops drizzled in honey mustard marinade. My wife likes this so much she wants me to make for Christmas dinner this year.
Provided by The Tall Skinny Red
Categories Lamb/Sheep
Time 55m
Yield 2 chops each, 2 serving(s)
Number Of Ingredients 6
Steps:
- Put honey, soy, garlic & butter into a small dish & heat gently till it blends easily with a fork.
- Add mustard to taste. It needs to balance the sweetness & saltiness so you can add quite a bit before it gets hot. Mix well.
- Coat meat thoroughly with sauce & place under the griller or in an oven (uncovered) at about 200c. (Save a little sauce for when you turn the meat over.).
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