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Sharp Dijon — vinaigrettes, pan sauces, emulsifying agent
Visible mustard seeds — sausage, vinaigrettes, cheese boards
Ready-made fermented black bean sauce — instant stir-fry flavor
Ready-made black bean sauce — lobster, spare ribs, stir-fry
Enameled cast iron saucier — risotto, polenta, cream sauces
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Sharp Dijon — vinaigrettes, pan sauces, emulsifying agent
Visible mustard seeds — sausage, vinaigrettes, cheese boards
Ready-made fermented black bean sauce — instant stir-fry flavor
Ready-made black bean sauce — lobster, spare ribs, stir-fry
Enameled cast iron saucier — risotto, polenta, cream sauces
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Make 25 to 30 slits in the lamb and insert a slice of garlic into each one. Combine the vinegars together and add to the lamb. Refrigerate for 12 - 24 hours, turning several times. Remove the lamb from the vinegars pat dry with paper towels and set aside to reach room temperature. Combine the Dijon mustard, pepper, rosemary and mint. Set aside. Brush the mustard paste onto the lamb. Preheat the barbecue grill. Place on the barbecue and cook until done.