"....it all began with retirement plans over 30 years ago..."

Lamb with Honey Mustard Sauce


  • 450g lamb backstraps
  • olive oil
  • salt and pepper
  • 2 tsp cornflour
  • 1 1/2 cupsĀ beef stock
  • 1 tbsp honey
  • 1 1/2 tbsp wholegrain mustard
  • 1 green onion (chopped)



  1. Brush the lamb with a little olive oil and sprinkle with salt and pepper. Heat a large non-stick frying pan over medium-high heat. Add the lamb and cook (in batches if necessary) for 4 minutes each side or until cooked to your liking.
  2. Remove, cover with foil and keep warm, allowing the meat to rest.
  3. Combine the cornflour and 1 tbsp water in a small bowl and whisk until a smooth paste forms.
  4. Place the stock, honey and mustard in a small saucepan over medium heat and cook, stirring, until sauce comes to a simmer.
  5. Add the cornflour mixture and green onion, stirring constantly to avoid lumps forming in the sauce. Cook for another 1 minute then set aside.
  6. To serve, thickly slice the lamb. Serve with honey mustard sauce and sauteed vegetables.
151-155 Woodlands Drive Braeside VIC 3195 Australia
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