Pre heat the oven to 200°C.
Put the Wensleydale cheese, mint jelly, butter and breadcrumbs into a bowl and mash together into a thick paste.
Heat a frying pan until hot, add a tablespoon of oil and seer the two lamb steaks gently on a medium heat.
Remove and place the lamb steaks into an oven proof dish. Smear each steak with the Wensleydale paste so the top of the steak is covered. Bake in the oven for 20 minutes. Remove and allow to rest whilst making the mustard mash.
Peel and boil the potatoes. Bring a large pan of salted water to the boil and boil for 20 minutes. Once the potatoes are cooked and starting to fall apart drain and mash.
Add 2tbsp of butter and 1tbsp of wholegrain mustard and mix thoroughly.
Serve the lamb steaks with a good dollop of mustard mash.
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