Skip to main content

Mustard and pepper crusted lamb with veggies

Skip to IngredientsSkip to Method
  • High in protein
  • High in dietary fibre
  • No added sugar
  • Healthier living
  • Peanut free
  • Nut free
  • Egg free

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.

  • Serves4
  • Cook time15 minutes
  • Prep time10 minutes
Mustard and pepper crusted lamb with veggies


  • 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

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.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. 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.
  2. 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.
  3. 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.

Nutrition Information

Per Serve

Energy: 1215kJ/291 Cals (14%)

Protein: 5g (42%)

Fat: 15g (21%)

Sat fat: 6g (25%)

Carb: 13g (4%)

Sugar: 8g (9%)

Fibre: 6g (20%)

Sodium: 289mg (14%)