Mustard Coating and Marinade for Roast or Broiled Lamb and Pork |
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Prep Time: 5 Minutes Cook Time: 0 Minutes |
Ready In: 5 Minutes Servings: 32 |
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This is another great marinade from Julia Child's The Way to Cook. I use this for rack of lamb, lamp chops, lamb kabobs and also for roast pork loin. The pan drippings from the roast when using this marinade make the basis for fantastic gravy. Roast Pork Loin with this marinade has become the standard Christmas Dinner in our house ever since I found this recipe about 15 years ago. Ingredients:
2 large garlic cloves |
1/2 teaspoon salt |
2 tablespoons dijon mustard |
1 tablespoon soy sauce |
1/2 teaspoon ground rosemary |
1/2 teaspoon ground thyme |
1/2 teaspoon ground oregano |
2 tablespoons lemon juice |
1/4 cup olive oil |
Directions:
1. Puree the garlic in a small bowl and mash to a paste with the salt.
2. Whisk in the mustard, soy, herbs and lemon juice.
3. Whisk in the oil until a mayonnaise like consistency.
4. Spread all over desired cut of meat and let sit for about 1 hour before roasting.
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