Why Lamb & Mustard?
Checked the freezer this morning and discover a piece of lamb tenderloin. Since hubby was away for work (and as he isn't a fan of this particular meat-type), defrosted the same and had the entire tenderloin piece to myself for dinner. As an afterthought to fulfil the vegetable quota for the day, I added tomato wedges tossed in a vinaigrette of extra virgin olive oil, lemon juice and chopped parsley.
For the lamb marinade, I used bottled Honey & Mustard glaze from Marks & Spencers, which basically contains Mexican blossom honey and a combination of coarse-grained, whole-grained, English and Dijon mustards. The bottle design was fairly attractive (which was the reason for the purchase in the first place). After tasting the grilled tender glazed lamb, I must admit that I was quite HAPPY to have this idiot-proof bottle around (i.e. I was spared the task of measuring spoonfuls of honey and mustards and fiquring out their correct proportions - too much mustard tends to overpower the rest of the other flavors of the dish).
I wondered why lamb and mustard is the classic combination that it is, tried googling "lamb" and "mustard" and received 1,840,000 results - I stopped clicking after the 10th page of results, it's bloody scary to see the amount of recipes out there for the different ways in which lamb rack, lamb cutlets, lamb tenderloin, leg of lamb, lamb fillet etc. can be cooked with the numerous combinations of mustards. For the record, as at midnight, I have yet to find the reason or source for this classic combination and will just settle for the "taste" test being the best of reasons. If you, my learned reader, should have the answer, do share that fount of knowledge and put me out of my "googling + mouse-clicking" misery.
For the lamb marinade, I used bottled Honey & Mustard glaze from Marks & Spencers, which basically contains Mexican blossom honey and a combination of coarse-grained, whole-grained, English and Dijon mustards. The bottle design was fairly attractive (which was the reason for the purchase in the first place). After tasting the grilled tender glazed lamb, I must admit that I was quite HAPPY to have this idiot-proof bottle around (i.e. I was spared the task of measuring spoonfuls of honey and mustards and fiquring out their correct proportions - too much mustard tends to overpower the rest of the other flavors of the dish).
I wondered why lamb and mustard is the classic combination that it is, tried googling "lamb" and "mustard" and received 1,840,000 results - I stopped clicking after the 10th page of results, it's bloody scary to see the amount of recipes out there for the different ways in which lamb rack, lamb cutlets, lamb tenderloin, leg of lamb, lamb fillet etc. can be cooked with the numerous combinations of mustards. For the record, as at midnight, I have yet to find the reason or source for this classic combination and will just settle for the "taste" test being the best of reasons. If you, my learned reader, should have the answer, do share that fount of knowledge and put me out of my "googling + mouse-clicking" misery.
posted by Unknown at 11/29/2005 11:58:00 PM
3 Comments:
i might be wrong but zesty mustard often gives extra kick to meats and perhaps masked off some lamb unpleasant lamb odor?
from what i know..mustards are use to actually sort of clean the palate. Since meat is kinda strong in taste..it will numb ur senses ....dats y English Mustard are normally served with roast beef. Try eating roast beef alone.After the second piece, you wont taste the meat no more.
thank you, one and all for your wonderful comments - I think the consensus is in - mustard being equally strong and hot on its own balances the unique taste of red meats.
hi dave, it's nice of you to drop in again :)
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