Lamb with Two Mustard Sauce

PREP: 10 mins COOK: 20 mins Add to My Favourites

This recipe is guaranteed to get your mouth watering. A rich creamy double mustard sauce is the perfect complement to these succulent lamb steaks.

13 Ratings


Serves 4:

  • 4 lamb leg steaks
  • 15 ml rapeseed or olive oil
  • 2 small shallots, finely chopped
  • 150 ml white wine
  • 200 ml crème fraîche
  • 1 tbsp wholegrain mustard
  • 1 level tbsp Dijon mustard
  • 1 tbsp chopped fresh parsley
  • Salt and pepper


Step 1

Heat 10 ml of oil in a medium saucepan and cook the shallots on a very low heat for about 5 mins until soft.

Step 2

Add the white wine and simmer on a medium heat until reduced by half.  Add the crème fraîche and mustards. Simmer gently for 2-3 mins.

Step 3

Heat a large non-stick frying pan until hot. Brush the steaks with the remaining oil, season and cook for 6-8 mins on each side depending on your preference and the thickness of the steaks. Transfer the steaks onto a plate and keep warm. 

Step 4

Pour any meat juices from the lamb pan into the sauce and heat gently, stirring well. Add the parsley and adjust the seasoning, if required. 

Step 5

Serve the lamb immediately with the sauce, crushed new potatoes or mash and a green salad.

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