Lamb with honey mustard sauce

Tasty Lamb with honey mustard sauce Recipe

A high-protein dinner you can make in 15 minutes, this lamb backstrap recipe is perfect for busy weeknights.
Lamb with honey mustard sauce
Prep Time : 0:05 | Cook Time : 0:10 | Total Time : 0:15 | Serving : 4 person.


  • 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


  • 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.

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