Mustard and pepper crusted lamb with veggies

Whip up this delicious mustard and pepper crusted lamb dish in just 25 minutes. Served with mixed veggies and leafy greens, it’s a wholesome meal.

4

10m

15m

Ingredients

  • 2 tsp mustard seeds
  • 4 Coles Australian Lamb Leg Steaks
  • 2 x 400g pkts Coles Kitchen BBQ Veggie Medley
  • 200ml pkt Coles Premium Peppercorn Sauce
  • 120g pkt Coles Australian Baby Rocket

Method

STEP 1

Heat a barbecue grill or chargrill on high. Crush mustard seeds in a spice grinder or mortar and pestle and season with black pepper. Rub all over the lamb to coat. Spray with olive oil spray. Cook on the grill for 2-3 mins each side for medium-rare or until cooked to your liking. Transfer to a plate. Cover and set aside for 5 mins to rest.

STEP 2

Meanwhile, spray vegetables with olive oil spray. Cook on the grill, turning occasionally, for 6 mins or until vegetables are lightly charred and tender. Divide evenly among serving plates and season with pepper.

STEP 3

Heat the sauce following packet directions. Arrange lamb next to the vegetables on the plates. Drizzle with sauce and sprinkle with a rocket to serve.

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.