This is a very easy, impressive looking meal. I always make my own marinades because it’s always going to be a shit load healthier.
Low and behold, my simple mustard maple marinade, which pairs beautifully with lamb. The paprika gives this a little bit of a kick.
Ingredients:
Dejon Mustard – 1/3 cup
Maple syrup – ¼ – cup
Paprika – teaspoon
Parsley – small handful.
Sprig of Rosemary – to use as a brush
Salt and pepper to taste
Method:
Pre- heat an oven to 170 C (338 F). Mix together your mustard, maple syrup, paprika, parsley, salt and pepper and set aside.
Sear your lamb on all sides, to lock in the juices and get a beautiful crust on the outside. This should take no more than 2 mins a side. Wash your Rosemary sprig and dip it into the marinade and use it as a brush to coat your lamb on all sides. Pop a lid onto the frying pan and put in the oven for 15mins.
Make sure to rest the lamb for about 5-10mins and serve.
I like my lamb really pink, feel free to up the cooking time. Keep in mind the lamb is still cooking whilst is rests.
Enjoy with a full bodied red!
The Boozy Cook 