A high-protein dinner you can make in 15 minutes, this lamb backstrap recipe is perfect for busy weeknights.

Prep Time : 0:05 | Cook Time : 0:10 | Total Time : 0:15 | Serving : 4 person.

Ingredients

• 450g lamb backstraps

• olive oil

• salt and pepper

• 2 teaspoons cornflour

• 1 1/2 cups (375ml) Massel beef stock

• 1 tablespoon honey

• 1 1/2 tablespoons wholegrain mustard

• 1 green onion, chopped

Method

• Step 1

  Brush the lamb with a little olive oil and sprinkle with salt and pepper. Heat a large non-stick frying pan over medium-high heat. Add the lamb and cook (in batches if necessary) for 4 minutes each side or until cooked to your liking. Remove, cover with foil and keep warm, allowing the meat to rest.

• Step 2

  Combine the cornflour and 1 tablespoon water in a small bowl and whisk until a smooth paste forms.

• Step 3

  Place the stock, honey and mustard in a small saucepan over medium heat and cook, stirring, until sauce comes to a simmer. Add the cornflour mixture and green onion, stirring constantly to avoid lumps forming in the sauce. Cook for another 1 minute then set aside.

• Step 4

  To serve, thickly slice the lamb. Serve with honey mustard sauce and sauteed vegetables.