Step 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. Remove, cover with foil and keep warm, allowing the meat to rest.

Step 2

Combine the cornflour and 1 tablespoon water in a small bowl and whisk until a smooth paste forms.

Step 3

Place the stock, honey and mustard in a small saucepan over medium heat and cook, stirring, until sauce comes to a simmer. Add the cornflour mixture and green onion, stirring constantly to avoid lumps forming in the sauce. Cook for another 1 minute then set aside.

Step 4

To serve, thickly slice the lamb. Serve with honey mustard sauce and sauteed vegetables.