Saturday, 27 July 2013

Lamb with Three Mustards and Tarragon.

Mix English, Mallie (French) and whole grain mustard together with some oil, chopped tarragon and seasoning.
Spread over your lamb (chops, steak etc) and leave to marinade for a few hours.
Cook at a med temperature so as not to burn the mustard.
Rest and Serve.
A real revelation this one.

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