Quick Mustard Lamb with Rosemary Potatoes

This is a handy recipe, from Donna Hay's "No Time To Cook", for those nights when dinner needs to be out on the table quick-smart in 30 minutes' time. Adding sugar to the mustard glaze promotes a wonderful caramelising effect that intensifies the flavours and produces a rich, glossy finish on the lamb. I omitted the frozen peas and in its place cooked a few peeled baby carrots with the chat potatoes.

Serves 2:
- 30g butter
- 600g chat potatoes, thickly slicked
- ½ cup (125ml) beef stock
- 1 tbs rosemary leaves
- ¾ cup (90g) frozen peas
- 350g lamb back-straps (or lamb chops or cutlets)
- 2 tbs wholegrain mustard
- 1 tbs brown sugar

Heat butter in a medium non-stick frying pan over a medium heat. Add the potatoes, stock and rosemary. Cover and cook for 10 minutes. Add the peas and cook for a further 3 minutes or until potatoes are tender. Remove from the pan and keep warm.

Wipe out the pan and place over a medium-high heat. Spread lamb with combined mustard and sugar.

Cook for 3 minutes each side (less if it is cutlets) or until cooked to your liking. Serve with the warm vegetables.

 Mustard Lamb Cutlets with Roast Potatoes

Mustard Lamb Chop with Rosemary Baby Vegetables