DELICIOUS SIMPLE MARINADE FOR ROAST LEG OF LAMB
This was a recipe that I originally got from allrecipes.com and have since modified. It is very simple and quick to make, but it yields one of the most delicious tasting roasts I've ever had. Be prepared for people to ask for seconds!
Provided by Slains Girl
Categories Low Protein
Time 15m
Yield 1/2 cup, 1 serving(s)
Number Of Ingredients 9
Steps:
- Mix together all the ingredients. Taste and make adjustments to seasoning according to taste.
- Using a sharp knife, make several small slits into the leg of lamb to allow marinade to penetrate. Thoroughly baste the leg of lamb in the marinade.
- Place the lamb, along with the marinade, in a dish big enough to hold the meat. Pour the remaining marinade over it, and place in the refrigerator.
- Allow to marinate overnight, turning once. Baste meat once more before putting into the oven to roast.
- Enjoy!
GRILLED LAMB WITH ROSEMARY MUSTARD MARINADE
A simple but gourmet meal. Tender leg of lamb is marinated overnight and then simply grilled 10 minutes per side. The secret is in the rosemary-mustard marinade.
Time 9h20m
Yield 6
Number Of Ingredients 10
Steps:
- Combine the garlic, onion, olive oil, lemon juice, rosemary, mustard, mustard seeds, salt, and pepper in a food processor. Process until smooth. Transfer the mixture to a non-reactive container or large zip-top plastic bag. Place the lamb in the marinade and turn to coat. Cover the container or seal the bag and refrigerate the lamb overnight, turning it occasionally. Preheat the grill to medium heat. Remove the lamb from the marinade and let the lamb come to room temperature while the grill heats. Place the lamb on the grill and cook for 10 minutes per side or until desired doneness. Remove the lamb from the grill and let it rest, covered lightly with foil, for 15 minutes before slicing and serving.
Nutrition Facts :
GRILLED LEG OF LAMB WITH ROSEMARY, GARLIC, AND MUSTARD
Provided by Sisi Carroll
Categories Garlic Lamb Mustard Easter Low Cal Backyard BBQ Dinner Rosemary Family Reunion Grill Grill/Barbecue Bon Appétit Sugar Conscious Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 10 to 12 servings
Number Of Ingredients 9
Steps:
- Open lamb like book on work surface. Using tip of small knife, make 1/2-inch-deep slits all over lamb. Thinly slice 4 garlic cloves. Insert garlic slices into slits in lamb. Combine remaining 4 garlic cloves, mustard, olive oil, white wine, rosemary, and lemon juice in processor. Blend until coarse puree forms. Spread underside of lamb with half of puree. Place lamb, seasoned side down, in 15 x 10 x 2-inch glass baking dish. Spread remaining puree over top of lamb. Cover lamb with plastic wrap and chill overnight.
- Let lamb stand at room temperature 2 hours. Coat grill rack with nonstick spray and prepare barbecue (medium-high heat). Sprinkle lamb generously with salt and pepper on both sides. Grill lamb to desired doneness, about 17 minutes per side for medium-rare. Transfer lamb to cutting board; let rest 10 to 20 minutes.
- Thinly slice lamb against grain. Overlap slices on platter. Sprinkle with salt and pepper. Garnish with fresh herb sprigs.
- What to drink:
- Syrah would be delicious with the grilled lamb. Mix things up by skipping California and Australian Syrahs and going with an Italian Syrah instead. One to try: the velvety, full-bodied 2006 Villa Pillo Syrah Toscana ($16, Italy).
ROAST PORK WITH MUSTARD HERB COATING
The Potato Gratin with Cream and Fresh Herbs is a nice accompaniment to this main course. And for the wine, consider serving a flavorful red, such as a Pinot Noir from Oregon.
Provided by Patrick Corrigan
Categories Garlic Herb Mustard Pork Roast Low Carb Quick & Easy Vinegar Rosemary Pork Rib Bon Appétit Santa Monica California
Yield Makes 6 to 8 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 375°F. Combine Dijon mustard, minced garlic, bay leaves, olive oil, balsamic vinegar and rosemary in small bowl; whisk to blend. Dry pork with paper towels. Sprinkle pork with salt and pepper. Spread mustard mixture all over pork. Place pork on rack in baking dish. Roast pork until thermometer inserted into center registers 150°F, about 1 hour. Let stand 15 minutes. Transfer pork to platter. Slice pork thinly and serve.
MUSTARD CRUSTED PORK TENDERLOIN
Provided by Michael Chiarello : Food Network
Categories main-dish
Time 2h15m
Yield 8 servings
Number Of Ingredients 21
Steps:
- 1. Preheat oven to 400 degrees F.
- 2. In a large saute pan over medium-high heat, toast the mustard seeds until fragrant. Using a mortar and pestle lightly crush the mustard seeds. In a small bowl combine the mustard seeds and the panko.
- 3. Using 2 tablespoons of the olive oil rub the pork and season on all sides with gray salt and pepper, to taste, and roll in the panko mustard seed mixture to coat the tenderloins all over.
- 4. In a large saute pan heat the remaining 4 tablespoons olive oil until hot but not smoking, add tenderloins to pan and sear on all sides, about 5 minutes total. Move pan with pork to the oven and cook until a meat thermometer reads 155 degrees F, about 10 to 12 minutes.
- 5. Remove pork from the pan and let rest on a cutting board for about 5 minutes. Slice the tenderloins against the grain on a diagonal bias, fan out on a plate, and serve with the Mostarda di Frutta.
- In a large heavy bottomed pot, over high heat, add the sugar, water and juice of half a lemon and cook until a medium-dark caramel is achieved. Add shallots and the chilies to the caramel. Immediately add all of the fruit, wine, and bay leaf. Cook gently until the fruits are tender and remove from heat. Add the Dijon when the fruits have just been removed from the heat, taste for salt. Let cool to room temperature. Store refrigerated in a covered container or in individual canning jars.
PORK TENDERLOIN WITH MUSTARD SAUCE
A wonderful overnight marinade makes the pork so flavorful - serve with the delicious, creamy mustard sauce. A super dish for buffets and potlucks, as it doesn't need to be piping hot. I never cease to get many recipe requests for this one!
Provided by THERRELLFAMILY
Categories Meat and Poultry Recipes Pork Pork Tenderloin Recipes
Time 9h15m
Yield 8
Number Of Ingredients 8
Steps:
- Combine wine, soy sauce, and brown sugar in a large resealable plastic bag. Place tenderloin in bag, and refrigerate overnight, or at least 8 hours.
- In a small bowl, combine mayonnaise, sour cream, mustard powder; mix well. Mix in minced chives if you wish. Chill until ready to serve.
- Preheat oven to 325 degrees F (165 degrees C). Place meat and marinade in a shallow baking dish, and roast for 1 hour, basting occasionally. Temperature of meat should register 145 degrees F (63 degrees C). Let rest for a few minutes, then cut into 1/2 inch thick slices. Serve with mustard sauce.
Nutrition Facts : Calories 258.5 calories, Carbohydrate 5.5 g, Cholesterol 81.4 mg, Fat 13.9 g, Fiber 0.2 g, Protein 25 g, SaturatedFat 3.7 g, Sodium 718.8 mg, Sugar 3.7 g
LAMB CHOPS WITH MUSTARD-HERB CRUST
These restaurant-worthy chops are ready in just 20 minutes. If it's available, choose grass-fed lamb instead of grain-fed -- the flavor simply can't be beat. Adapted from chef Emeril Lagasse's book "Emeril 20-40-60" (HarperStudio, 2009).
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Lamb Recipes
Time 20m
Number Of Ingredients 9
Steps:
- In a small bowl, combine mustard and garlic. In a wide shallow bowl, combine breadcrumbs, Parmesan, rosemary, and dried herbs; whisk to combine. Pat lamb chops dry with a paper towel and season with 2 teaspoons salt and 1 teaspoon pepper. With a basting brush, lightly coat lamb chops with mustard mixture, then dredge in breadcrumb mixture.
- In a large nonstick saucepan, heat 1 tablespoon oil over medium-high. Add half the lamb chops to pan and cook until browned, 2 to 3 minutes per side. Repeat with remaining chops and oil. Let lamb chops rest 5 minutes before serving.
Nutrition Facts : Calories 558 g, Fat 39 g, Protein 36 g
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.
Provided by Simply Chris
Categories Low Protein
Time 5m
Yield 1/2 cup
Number Of Ingredients 9
Steps:
- 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.
Nutrition Facts : Calories 1066, Fat 110.5, SaturatedFat 15.2, Sodium 5015.3, Carbohydrate 19.5, Fiber 4.5, Sugar 4, Protein 7.7
GRILLED LAMB CHOPS WITH MUSTARD MOLASSES GLAZE
Provided by Bobby Flay
Yield 8 servings
Number Of Ingredients 8
Steps:
- For Mustard-Molasses Glaze: Mix together until combined.
- For the lamb chops: Preheat the grill to medium heat. Brush each lamb chop on both sides with olive oil and season with salt and pepper to taste. Cook the chops on one side for 3 to 4 minutes, or until golden brown. Turn over and cook for 6 to 7 minutes for medium-rare doneness. During the last 2 minutes of cooking, brush the chops with the glaze on both sides.
MUSTARD CRUSTED ROAST BEEF
Make roasting easy with this Mustard Crusted Roast Beef, simple to make, big on flavor, and the perfect recipe for any holiday meal.
Provided by Sarah | Curious Cuisiniere
Categories Dinner
Time 1h15m
Number Of Ingredients 5
Steps:
- Preheat your oven to 450F.
- Season the roast with salt and pepper. In a small bowl, mix together mustard and crushed garlic. Rub the roast with the garlic-mustard mixture.
- Place the roast on a rack in a roasting pan and place in the oven for 15 minutes.
- After 15 minutes, reduce the heat to 325F and continue roasting for an additional 35-45 minutes, until an insta-read thermometer inserted into the center of the roast reads 120-125F. (This will give you a medium rare ending roast.)
- Remove the roast from the oven and let it rest for 10 minutes. After resting, the internal temperature should read around 135F.
- Carve and serve immediately.
GRILLED LAMB CHOPS WITH MUSTARD, ROSEMARY AND GARLIC
This marinade of garlic, Dijon, rosemary and lemon is perfect for lamb chops!
Provided by Liz Berg
Categories Entrees
Time 16m
Number Of Ingredients 8
Steps:
- Mix all ingredients with enough olive oil to make a good paste. Cover lamb chops with this marinade and let rest in the fridge up to overnight.
- Grill to desired temperature and serve.
Nutrition Facts : Calories 387 calories, Carbohydrate 3 grams carbohydrates, Cholesterol 98 milligrams cholesterol, Fat 28 grams fat, Fiber 1 grams fiber, Protein 31 grams protein, SaturatedFat 12 grams saturated fat, ServingSize 2 lamb chops, Sodium 1071 milligrams sodium, Sugar 0 grams sugar, TransFat 2 grams trans fat, UnsaturatedFat 15 grams unsaturated fat
GRILLED LEG OF LAMB WITH MUSTARD SEEDS
Provided by Morley Safer
Categories dinner, main course
Time 3h
Yield 6 to 8 servings
Number Of Ingredients 14
Steps:
- Lay lamb out flat, and sprinkle with salt and pepper on all sides.
- Put oil in baking dish large enough to hold lamb. Add lamb, and sprinkle on both sides with mustard seeds, cumin, garlic, thyme, fennel seeds, rosemary, bay leaves, lemon juice and red wine. Turn and rub lamb so it is evenly coated with the ingredients. Marinate in a cool place for 1 or 2 hours, or in a refrigerator up to 6 hours. If lamb is refrigerated, let it return to room temperature before cooking.
- Preheat a charcoal grill or oven broiler.
- Remove lamb from marinade and reserve marinade. If a grill is used, put lamb flat on grill. If broiler is used, place lamb under broiler 4 to 5 inches from heat. Cook lamb uncovered on grill or under broiler about 15 minutes. Turn and cook 10 to 15 minutes on second side. For medium or well-done meat, cook longer.
- Meanwhile, in a baking pan large enough to hold lamb, bring reserved marinade to a boil, stirring until the liquid is reduced by half. Remove from heat, and swirl in butter and parsley. Transfer lamb to marinade pan, cover loosely with foil and keep warm. Let meat rest 10 to 15 minutes before serving. Slice thinly and serve with pan gravy.
Nutrition Facts : @context http, Calories 905, UnsaturatedFat 33 grams, Carbohydrate 5 grams, Fat 62 grams, Fiber 1 gram, Protein 67 grams, SaturatedFat 25 grams, Sodium 1252 milligrams, Sugar 1 gram, TransFat 0 grams
NO-WASTE TANGY MUSTARD MARINADE
This recipe puts a new twist on our economical dressing-in-a-jar idea. Whip up a tangy marinade using the bit of mustard at the bottom of a jar. (We chose whole grain, but Dijon works just as well.) Toss in a few pantry staples, and shake the container. You'll have enough to coat two chicken breasts or one pork tenderloin.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Yield Coats two chicken breasts or one pork tenderloin
Number Of Ingredients 7
Steps:
- Combine about 2 tablespoons mustard with juice and zest of 1/2 lemon, sage, garlic, extra-virgin olive oil, and honey. Season with coarse salt and freshly ground pepper; shake well. Use to marinate chicken or pork, and let stand, covered, for 1 hour. Roast, broil, or grill the meat (wipe off marinade before grilling).
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