Ingredients for Mustard Coating And Marinade For Roast Or Broiled Lamb And Pork
- Garlic Cloves
- 1 teaspoon salt
- Dijon Mustard
- Soy Sauce
- Ground Rosemary
- Ground Thyme
- Ground Oregano
- Juice of 1 lemon
- Olive Oil
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How to Make Mustard Coating And Marinade For Roast Or Broiled Lamb And Pork
- Puree 2 cloves of garlic in a small bowl and mash to a paste with 1 teaspoon of salt.
- Whisk in 1/4 cup Dijon mustard, 2 tablespoons soy sauce, 2 tablespoons chopped fresh herbs (rosemary and thyme recommended), and the juice of 1 lemon.
- Gradually whisk in 1/2 cup olive oil until the mixture emulsifies and reaches a mayonnaise-like consistency.
- Spread the marinade generously all over your chosen cut of meat (rack of lamb, lamb chops, pork loin, etc.). Marinate for at least 1 hour, or preferably longer, for maximum flavor. Refrigerate during marinating time.
- Roast or broil according to your preferred cooking method for the chosen cut of meat. (Note: Cooking times will vary depending on the size and cut of meat.)
- Use the pan drippings to make a delicious gravy!
Nutrition Information (Approximate per serving)
Sodium
208 g
Sugar
16g
Fat
76g
Carbs
6g
