Faldred
DIS Veteran
- Joined
- Dec 18, 2008
- Messages
- 4,036
Mustard Rub For Lamb
Note: I generally make this without measurement, so all amounts below are approximations only... feel free to experiment a little!
1/4 c. Coarse-ground dijon mustard
1 T. fresh rosemary leaves (or 1 t. dried)
1 T. fresh mint leaves (or 1 t. dried)
2 T. olive oil
2 T. dry sherry
2 cloves garlic
2 t. kosher salt
ground black pepper, as desired (I actually use peppercorn melange instead of black pepper)
In a food processor, combine mustard, herbs, salt, pepper, and garlic until well blended. Drizzle in oil while continuing to mix to ensure smooth integration. Add sherry.
Rub into the surface of the lamb, then refrigerate for 1-4 hours before cooking.
Use this on lamb chops or butterflied boneless lamb leg, and then either sear them in a pan before baking to proper doneness or grill them.
This adds negligible carbohydrates to a portion of meat, count it as 1 net carb if you must.
Variations
Fish (such as salmon): Omit rosemary, mint, and sherry. Add dill and either lemon juice or white wine.
Chicken: Omit mint and sherry. Add basil, thyme, and white wine
Beef: Omit mint and sherry. Add red wine or red wine vinegar.
Note: I generally make this without measurement, so all amounts below are approximations only... feel free to experiment a little!
1/4 c. Coarse-ground dijon mustard
1 T. fresh rosemary leaves (or 1 t. dried)
1 T. fresh mint leaves (or 1 t. dried)
2 T. olive oil
2 T. dry sherry
2 cloves garlic
2 t. kosher salt
ground black pepper, as desired (I actually use peppercorn melange instead of black pepper)
In a food processor, combine mustard, herbs, salt, pepper, and garlic until well blended. Drizzle in oil while continuing to mix to ensure smooth integration. Add sherry.
Rub into the surface of the lamb, then refrigerate for 1-4 hours before cooking.
Use this on lamb chops or butterflied boneless lamb leg, and then either sear them in a pan before baking to proper doneness or grill them.
This adds negligible carbohydrates to a portion of meat, count it as 1 net carb if you must.
Variations
Fish (such as salmon): Omit rosemary, mint, and sherry. Add dill and either lemon juice or white wine.
Chicken: Omit mint and sherry. Add basil, thyme, and white wine
Beef: Omit mint and sherry. Add red wine or red wine vinegar.
