If you are using a screen reader and are having problems using this website, please call 02 8188 8722 for assistance.
HelloFresh
HelloFreshOur Plans
How It Works
About HelloFresh
Our Recipes
BlogSupport
Honey Mustard Lamb

Honey Mustard Lamb

with Minted Popeye Potato Salad

3.1 / 4 Rating
Rate this recipe
Read more

Never heard of Popeye potato salad before? Here’s a hint: it’s got a secret ingredient that will give you incredible strength. Figured it out yet? Oh good! Olive oil will be so pleased…

Allergens:SulphitesMilk
Preparation Time
30 minutes
Cooking difficulty
Level 1
Ingredients 
serving 5 people
Ingredients
serving 5 people

800 g

potatoes

1 clove

garlic

1 bunch

mint

5

lamb leg steaks

1 tub

wholegrain mustard

(ContainsSulphites)

½ bag

baby spinach leaves

Not included in your delivery

1 tbs

honey

1 tbs

olive oil

2 tbs

butter

(ContainsMilk)

Nutritional Valuesper serving
Nutritional Valuesper serving
Energy (kJ)1960 kJ
Fat19.4 g
of which saturates8.8 g
Carbohydrate31.9 g
of which sugars5.6 g
Protein39.2 g
Sodium273 mg
Utensils
Utensils
Chopping board
Knife
Saucepan
Baking Dish
Fork
Potato Masher
Spoon
Aluminum Foil
Pan
Plate
Instructions
Instructions
1

Chop the potato (unpeeled) into quarters. Peel and crush the garlic. Pick the mint leaves.

2

Place the potato in a large saucepan of cold water, bring to the boil and cook for 15 minutes or until tender. Boiling the potato from cold water will ensure it is cooked evenly from the inside out. Drain and return to the saucepan.

3

While the potato is cooking, combine the lamb leg steaks, honey, wholegrain mustard, 1/2 the olive oil and the garlic in a shallow dish. Season with salt and pepper and toss to coat the lamb evenly. Set aside to marinate.

4

Add the butter, mint, baby spinach leaves and a good season of salt and pepper to the saucepan with the drained potato. Stir to coat the potato until the spinach wilts slightly. Mash the potato mix with a potato masher or fork until chunky but collapsed slightly.

5

Heat the remaining olive oil in a large frying pan over a medium-high heat. Add the lamb leg steaks (shaking off excess marinade) and cook for 2-3 minutes on each side for medium rare, or until cooked to your liking. Set aside on a plate, covered with foil, to rest for 5 minutes to ensure your lamb is juicy.

6

Divide the honey mustard lamb & minted popeye potato salad between plates.