2 tbsp wholegrain mustard
1 tsp red wine vinegar
2 tbsp maple syrup
2 lamb leg steaks, fat trimmed
50g gluten free breadcrumbs
zest 1 lemon
1 tbsp olive oil
200g new potatoes, cubed
Make a dressing by mixing together the mustard, vinegar and maple syrup.
Spread ½ tsp over each steak and season well, reserving the remaining dressing.
Tip the gluten free breadcrumbs out onto a plate and sprinkle over the lemon zest. Dip the steaks in this until coated.
Heat the oil in a non-stick frying pan and, when hot, cook the lamb until crisp and cooked through, about 7 mins on each side.
Meanwhile, boil the potatoes in salted water for about 10 mins until soft.
Drain and roughly mash together. Serve alongside the lamb with the leftover dressing drizzled over.
Recipe adapted from: Good Food