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.
- Ready In:
- 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
- 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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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!Reply