4 lamb cutlets, french trimmed
2 tsp dijon mustard
2 tsp wholegrain mustard
1 tbsp honey
2 tsp apple cider vinegar
1 tbsp olive oil
Salt and pepper
1 carrot, peeled and chopped
1/2 head broccoli, washed and cut in florets
Mix honey and mustard together in a bowl until thoroughly combined. Combine half of the mixture with the cutlet in a large bowl. Set aside.
Heat olive oil in a large skillet over medium-high heat, cook to your liking. Brush the remaining sauce mixture on cooked meat; on both sides, carefully coating the meat before taking them out of the skillet.
Using a steamer, cook carrots and broccoli, carefully timing so the broccoli won’t be overcooked.