World Cuisine

Honey, Mustard and Lemon Lamb

cook 30 mins
  • 4 garlic cloves, crushed
  • 4 tablespoons honey
  • 2 tablespoons wholegrain mustard
  • grated rind and juice of 1 lemon
  • a small handful of rosemary, chopped
  • 2 tablespoons olive oil
  • 4 lamb steaks, about 150 g (5 oz) each
  • 300 g (10 oz) tagliatelle
  • 1 red onion, sliced
  • 2 courgettes, sliced
  • Whisk together the garlic, honey, mustard, lemon rind and juice, rosemary and 1 tablespoon of the olive oil in a non-metallic bowl. Toss the lamb in the marinade and leave to stand for 10 minutes.
  • Cook the tagliatelle in a saucepan of boiling water according to the packet instructions, until ‘al dente’.
  • Meanwhile, cook the lamb steaks under a preheated hot grill for 3–4 minutes on each side, or until cooked to your liking.
  • Heat the remaining olive oil in a frying pan and sauté the onion and courgettes for 3–4 minutes, then pour in the remaining marinade. Simmer for 1–2 minutes.
  • Drain the pasta and toss into the pan with the sliced onion and courgettes.
  • Serve the lamb steaks with the tagliatelle.
Like This? Try These
More on Food