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Lamb Leg Moutarde

Lamb BBQ Mustard Glaze

Using the recipe in Mastering the Art of French Cooking Vol. 1 (p.335) by Julia Child, Steuart made a thick saucey mixture to spread on the small leg of lamb.

Dijon mustard, soy sauce, garlic, rosemary and ground ginger – combine in a bowl and add olive oil slowly until the mixture is the consistency of a thick mayonnaise. Let the mustard mixture sit on  the lamb for hours or at least one. Grill on a hot barbecue with the cover on, until the meat is at the internal temperature for the doneness you want – 120 to 165 °F.  (120-130 for rare)


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