Saturday, 26 March 2016

German Lamb Spice Rub

German Lamb


Rack of lamb, small leg roast, or Loin steaks, whichever you prefer
2 Cloves Garlic
Salt and Pepper
1 Teaspoon Ground Clove
1 Teaspoon Brown Sugar
3-4 Tablespoons Dijon Mustard


Preheat oven to 375°F.

Remove lamb from packaging, pat dry with paper towels and season well all over with salt and pepper all over on all sides. Allow lamb to rest at room temperature at least 15 minutes.

Heat a large skillet to medium high heat.

Once lamb has rested, sear lamb all over until just browned. Set aside.

In a small bowl mix together Dijon mustard, brown sugar, and ground cloves. Mince the garlic and stir everything together.

Smear the Dijon Mustard mixture all over the lamb, evenly coating it. Place prepared lamb in a shallow baking dish and roast until cooked to med-rare, time will depend on what variety of lamb you are making. Best advice is roast for at least 20 minutes, most loins and rack of lamb will be done then, a leg roast will likely need more time.

Once lamb is cooked, remove from oven, and let rest 10 minutes before serving.

Goes great with garlic mashed potatoes and a veggie side.


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