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Lamb with Two Mustard Sauce Lamb with Two Mustard Sauce

Lamb with Two Mustard Sauce

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If you’re looking to impress a friend or spouse, then this Lamb recipe will do it. Lamb Leg Steaks are a deliciously lean cut that cook quickly and evenly, so make sure you don’t over-do the heat.

Preparation: 10 mins 
Cooking: 20 mins
Ingredients

Serves 4

4 lamb leg steaks

15 ml rapeseed or olive oil

2 small shallots, finely chopped

150 ml white wine

200 ml crème fraîche

1 tbsp wholegrain mustard

1 level tbsp Dijon mustard

1 tbsp chopped fresh parsley

Salt and pepper

Method
  • Heat 10 ml of oil in a medium saucepan and cook the shallots on a very low heat for about 5 mins until soft.
  • Add the white wine and simmer on a medium heat until reduced by half.  Add the crème fraîche and mustards. Simmer gently for 2-3 mins.
  • Heat a large non-stick frying pan until hot. Brush the steaks with the remaining oil, season and cook for 6-8 mins on each side depending on your preference and the thickness of the steaks. Transfer the steaks onto a plate and keep warm.
  • For any meat juices from the lamb pan into the sauce and heat gently, stirring well. Add the parsley and adjust the seasoning, if required.
  • Serve the lamb immediately with the sauce, crushed new potatoes or mash and a green salad.

Chef's Tip

Vary cooking times according to how thick the steaks are.

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