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Joe

REC: Mustard-Rosemary Marinade. This is intended for grilled lamb, but I use it for chicken

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Posted to Thread #1269 at 4:56 pm on Mar 26, 2006

2 large cloves garlic
1/2 tsp. salt
2 Tbs. Dijon mustard
1 Tbs. soy sauce
1-1/2 Tbs. chopped fresh rosemary (or 1-1/2 tsp. dried, crumbled)
2 Tbs. lemon juice
1/4 cup olive oil

Put the garlic through a garlic press into a bowl, sprinkle with salt, and mash to a puree with the back of a spoon. (or use a mortar and pestle if you have one.) Whisk in remaining ingredients, finishing with the oil in a thin steady stream, to make a thick creamy sauce.

Lamb: Skewer cubes of lamb with bay leaves, marinate a few hours if you have time, or just brush the sauce on as you grill.

Chicken: Pour sauce over 1 cut-up chicken. Marinate a few hours if you can. Remove from marinade and grill slowly, brushing with the marinade left behind in the bowl. (Use up the marinade halfway through, so it gets cooked!) Serve chicken with Dijon mustard on the side.

From <i>The Way to Cook</i> by Julia Child


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