Lamb with Honey Mustard Sauce

Ingredients:

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

Method:

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.