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Paillard of lamb with mustard & thyme butter and smashed broccoli


  • Heat a little oil in a heavy-bottomed pan and gently saute 1-2 garlic cloves and the chilli until softened. 
  • Add the broccoli, with a little more oil if needed, and briefly toss to coat well. 
  • Then add the stock and seasonings, and gently cook until the broccoli is very tender.
  • When ready, coarsely mash the broccoli, adding yoghurt and seasonings to taste. 
  • Combine the thyme and butter with 1 crushed garlic clove, a good squeeze of lemon juice and the mustard. Set aside. 
  • While the broccoli is cooking, cut the lamb backstraps in half. Then butterfly, batten them out a little and neaten up if necessary.
  • Toss the lamb in a little lemon juice and oil. Then cook on a preheated ridged grill or BBQ to the desired degree. Then set aside to rest for a few minutes. 
  • To serve, place a mound of the broccoli on individual plates and the lamb alongside with a dollop of thyme butter on top garnished with a thyme sprig.


  • olive oil
  • 2-3 garlic cloves, crushed
  • ½ small red chilli, seeded & finely sliced
  • 1 kg broccoli, coarsely chopped
  • 1 cup chicken or vegetable stock
  • sea salt & freshly ground pepper
  • plain yoghurt
  • 1 heaped tspn chopped fresh thyme
  • 125 gm unsalted butter, softened
  • 1 lemon
  • 1 tbsp Dijon mustard
  • 2 lamb backstraps

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
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