A Mustard Collection

So the other day we were at Belanger Brothers in the farmer’s market (see our blogroll!) and we picked up this awesome rack of lamb. One delicious thing to do with lamb is to make a mustard coating – some olive oil, Dijon mustard, and chopped herbs. In our case we used rosemary and Greek oregano from the garden.

Then we thought, why not make a mustard theme. So we proceeded to modify a recipe from Rob and Gwen in Bicester. They make an awesom mustard roast potato. To adapt for the grill, we parboiled some peeled Yukon Gold potatoes. We tossed the hot potatoes with a couple of tablespoons of olive oil, a splash of white wine vinegar, and a tablespoon of dry mustard. Then we put them on the grill to finish with the lamb.

Each dish had a little mustard, but none of the mustards tasted the same. On some, it was the feature. Others, it was the under-note. In every one of them, it was delicious!

Lastly, we made our usual salad dressing like the one we used in the Salad Huroncoise…also featuring delicious Dijon. Here’s what the finished plate looked like. Now I’m going to head inside and beat the mosquitoes!

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