This whole parenting business is still very new for me and while I’m getting the hang of it I haven’t got as much time as I would like in the kitchen. Some lovely friends and family have dropped around meals (best gift ever) and I’ve also had to turn to recipes which are easy to cook. This recipe for mustard lamb with rosemary potatoes is not only simple it’s also made all in one pot so washing up is minimal. Double bonus for a new Mum.
The one pot dish is based on a Donna Hay recipe and is one my Mum introduced me to. The flavour combinations are simple but it still packs a real punch.
- 30g butter
- 600g potatoes, thickly sliced
- 1 carrot, sliced
- 125ml beef stock
- 3 sprigs rosemary
- 100g frozen peas
- 350g lamb backstraps
- 2 tbsp seed mustard
- 1 tbsp brown sugar
- 1. Heat butter in a non-stick frying pan over medium heat. Add potatoes, carrot, stock and rosemary. Cover and cook for 10 mins.
- 2. Add peas and cook for a further 3 mins or until potatoes are tender. Remove from pan and keep warm.
- 3. Wipe out the pan and place over medium-high heat. Spread lamb with combined mustard and sugar. Cook for 4 mins each side.
- 4. Slice the lamb and serve with the potatoes and peas. Pour any liquid left in the pan over the top.