Beryl Tate the Kitchen Doctor E-mail: beryl@tatewise.co.uk
MUSTARD GLAZED LAMB

INGREDIENTS to serve 4 people :-

2

tablespoons

whole-grain mustard

1

tablespoon

olive oil

or

1

tablespoon

fresh rosemary - finely chopped

half

tablespoon

dried rosemary - crumbled

salt & pepper to taste

8

lamb - best end cutlets or noisettes

 

METHOD :-

In a shallow glass or ceramic container, mix the mustard, oil, rosemary, and seasonings well together.

Add the best end cutlets or noisettes and thoroughly coat with the mixture.

Leave to marinate for at least 20 minutes, but preferably 24 hours, depending on time available.

If the lamb is placed in the refrigerator, let it return to room temperature before cooking.

Preheat the grill until hot. Place the lamb on a rack in the grill pan, lined with foil if possible.

Grill until crusty and golden brown. Allow about 5 to 8 minutes on each side depending on how well done you like your lamb, and its thickness.

Alternatively, place on a hot baking tray in the oven at Gas Mark 8 / 450F / 230C (210C for fan oven) for about 20 minutes.

Serve with spring onion mash ...

 

SPRING ONION MASH

INGREDIENTS to serve 4 people :-

750

g

1

lb

potatoes [ Maris Piper ]

3

tablespoons

milk

6

spring onions - finely chopped

 

METHOD :-

Peel and chop the potatoes, place them in a saucepan, and cover with salted water.

Cover with a lid and bring to the boil, then simmer for about 12 minutes until soft.

Test with a knife, and then drain off the water.

Return the saucepan to the heat to dry out, and then mash the potatoes.

Meanwhile in a small saucepan, warm the milk with the spring onions.

Add to the mashed potatoes, then season to taste before serving.