Welcome to 31 Days of Summer Mediterranean Recipes – our new blog series! Over the next month, we’ll be sharing Mediterranean No Grain, Standard and Vegan option recipes to help you on your M3 journey or simply to eat clean!

INGREDIENTS
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

DIRECTIONS
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.

Serves 2