When I tried this dish I was worried about the taste. I have never combined mustard with anything or tried cooking it. This dish was DELICIOUS, the tangy mustard, salty tamari and lemon combined with rosemary was a perfect combination with the lamb. This dish goes well with the equal tastier cauliflower and potato mash.
For the Mustard Lamb
450g lamb cutlets
¼ cup virgin oil
2 tbsp. Dijon mustard
3 grated cloves garlic
1 tbsp. tamari
2 tbsp. lemon juice
1 tsp. dried or fresh rosemary
For the cauliflower and Potato mash
3 potatoes quartered
¼ cauliflower chopped
½ tsp. cumin
1 tsp. olive oil.
Salt for seasoning/
For the mustard lamb
Add all the ingredients in a bowl and mix, make sure there is no lumps. Coat the lamb cutlets with the mixture. Put in the fridge to marinate for 1-3 hours or leave overnight.
Put char grill pan on a medium heat. Once pan is hot, add the lamb cutlets and cook to your liking or 3-4 minutes on each side.
For the cauliflower and potato Mash
Put thee potatoes in cold water and bring to the boil.
Add the cauliflower to the potatoes and continue boiling for 15-20 minutes or until soft and you can easily mash the potato and cauliflower with the back of a spoon.
Drain the potatoes and cauliflower and let it cool. Once it is cool, add the cumin and oil. Mash with a masher or blend until smooth.
Add salt for seasoning.
For the marinate lamb it serves 4
For the mash it serves 2
Try these amazing mash