Mustard Coating and Marinade for Roast or Broiled Lamb and Pork

"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."
 
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Ready In:
5mins
Ingredients:
9
Yields:
1/2 cup
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ingredients

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directions

  • Puree the garlic in a small bowl and mash to a paste with the salt.
  • Whisk in the mustard, soy, herbs and lemon juice.
  • Whisk in the oil until a mayonnaise like consistency.
  • Spread all over desired cut of meat and let sit for about 1 hour before roasting.

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Reviews

  1. Outstanding. I marinated a butterflied leg of lamb for about six hours and then grilled it. I used fresh rosemary and thyme.this would probably be good on chicken, also.
     
  2. I was looking for this recipe! Used it on a leg of lamb. My hubby loved it. Only thing I did different was I used my bullet to mix it up, it worked great!
     
  3. Very easy and very good -- thank you. I tried it on rack of lamb last night, got rave reviews. I minced the garlic *with salt* prior to mashing into paste, much faster I think. I used all dried herbs, rubbing between fingers to squash them before adding to garlic mix. Used a fork to whisk together -- it was thick enough to cling to underside without dripping off, but liquid enough to be a marinade :) Served with whole wheat rice pilaf & roasted veggies. A keeper -- thank you!
     
  4. WOW! We used this on a pork roast & grilled it. Excellent herb flavor that's not over-powering. I supplemented some dijon bbq sauce as I didn't have more than 1 T of mustard. Will make this again - soon!
     
  5. This was an outstanding flavour with a minimum of fuss. The rack of lamb was so moist and just tasted so different. I had fresh rosemary and chopped that up. Also dried thyme not ground. I will certainly make this again... Thank U S Chris
     
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RECIPE SUBMITTED BY

<p>My favorite cookbook, well I guess I have 3...The Way to Cook, by Julia Child, the Low Fat Living Cookbook and The California Wine Country Cookbook II. I am retired, due to no longer being able to work because of complications from the Crohns Disease I have lived with since 1971. For a while I didn't even do any cooking or knitting since the inflammatory arthrisis (secondary to the Crohns) was too painful in my hands and feet. Fortunately I am now on a drug protocol that seems to be working, but I am still not able to be as productive as I would like. Still can't work, but I am cooking and knitting again. My husband and I moved to Surprise, Arizona at the end of January 2005. My husband is retired from being in the wine business. I love to cook (and we love to eat) and am always looking for new recipies to try. Due to a slight blood sugar problem my husband has to stick to a diet that eliminates sugars and bad carbs, so I have had to modify a lot of the recipes we like. I love Recipezaar, as I have found so many good, healthy recipes here. I hope you enjoy the recipes that I post as much as I have enjoyed the new ones I've found here.</p>
 
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