Buttermilk Marinated Lamb With Mustard Seeds And Savory Recipes

BUTTERMILK HERB MARINADE

Buttermilk Herb Marinade image

This is a great marinade to use on chicken or pork. The buttermilk has a tangy kick and it works well as a tenderizer. Just marinate for 1 to 4 hours and discard the marinade and cook.

Provided by Nimz_

Categories Chicken

Time 1h10m

Yield 1 cup

Number Of Ingredients 9

Ingredients

1 cup buttermilk
1 tablespoon Dijon mustard
1 tablespoon honey
1 tablespoon finely chopped fresh rosemary
1/2 teaspoon dried thyme
1/2 teaspoon dried sage
1 teaspoon kosher salt
1/2 teaspoon dried marjoram
1/2 teaspoon fresh ground black pepper

Steps:

In a medium bowl whisk together all the ingredients.
Marinate chicken or pork for 1 to 4 hours and discard marinade.
Cook as desired.

Nutrition Facts : Calories 180.8, Fat 3, SaturatedFat 1.5, Cholesterol 9.8, Sodium 2755.2, Carbohydrate 31.8, Fiber 1.6, Sugar 29.1, Protein 9.1

BUTTERMILK-MARINATED LAMB WITH MUSTARD SEEDS AND SAVORY

Buttermilk-Marinated Lamb with Mustard Seeds and Savory image

This recipe comes from Diane St. Clair, a dairy farmer in Vermont. It uses a buttermilk marinade both to flavor the meat and to tenderize it slightly. A wet rub of mustard and savory gets slathered onto the meat before it's roasted: divine.

Provided by Julia Moskin

Categories dinner, main course

Time 1h40m

Yield 8 to 12 servings

Number Of Ingredients 6

Ingredients

1 quart buttermilk
6 garlic cloves, minced
Kosher salt and black pepper
1 leg of lamb, butt portion only, bone in or boneless (about 7 pounds total)
3 tablespoons whole-grain mustard
1 tablespoon dried savory or thyme

Steps:

In a large deep bowl or a large sealable plastic bag, combine buttermilk, garlic and 1 teaspoon salt. Add lamb, turn to coat, and marinate in the refrigerator for at least 8 hours or up to 24 hours, turning occasionally.
Heat oven to 325 and remove lamb from refrigerator. In a small bowl, combine mustard and savory. Remove lamb from marinade and pat dry; discard marinade. Season lamb well with salt and pepper and slather with mustard mixture. Place on a rack in a roasting pan. Roast for about 1 1/2 hours, until the internal temperature registers about 155 on a meat thermometer (for medium). For the last 15 minutes of cooking, raise heat to 400 or turn on convection (or both) to brown the outside of the meat.
Remove from oven, cover lightly with foil and set aside to rest at least 15 minutes before slicing.

Nutrition Facts : @context http, Calories 712, UnsaturatedFat 23 grams, Carbohydrate 7 grams, Fat 47 grams, Fiber 1 gram, Protein 62 grams, SaturatedFat 20 grams, Sodium 984 milligrams, Sugar 5 grams, TransFat 0 grams

CREAMY BUTTERMILK HONEY MUSTARD

Creamy Buttermilk Honey Mustard image

Provided by Jeff Mauro, host of Sandwich King

Categories condiment

Time 5m

Yield 1 cup

Number Of Ingredients 8

Ingredients

1/2 cup yellow mustard
1/4 cup mayonnaise
1/4 cup fresh buttermilk
2 tablespoons honey
1/2 teaspoon minced fresh dill
1/4 teaspoon granulated garlic
1/8 teaspoon freshly cracked black pepper
Kosher salt, optional

Steps:

Stir the mustard, mayonnaise, buttermilk, honey, dill, garlic and black pepper together in a small bowl until well combined. Season with salt if desired.

MUSTARD COATING AND MARINADE FOR ROAST OR BROILED LAMB AND PORK

Mustard Coating and Marinade for Roast or Broiled Lamb and Pork image

This is another great marinade from Julia Child's The Way to Cook. I use this for rack of lamb, lamp chops, lamb kabobs and also for roast pork loin. The pan drippings from the roast when using this marinade make the basis for fantastic gravy. Roast Pork Loin with this marinade has become the standard Christmas Dinner in our house ever since I found this recipe about 15 years ago.

Provided by Simply Chris

Categories Low Protein

Time 5m

Yield 1/2 cup

Number Of Ingredients 9

Ingredients

2 large garlic cloves
1/2 teaspoon salt
2 tablespoons Dijon mustard
1 tablespoon soy sauce
1/2 teaspoon ground rosemary
1/2 teaspoon ground thyme
1/2 teaspoon ground oregano
2 tablespoons lemon juice
1/4 cup olive oil

Steps:

Puree the garlic in a small bowl and mash to a paste with the salt.
Whisk in the mustard, soy, herbs and lemon juice.
Whisk in the oil until a mayonnaise like consistency.
Spread all over desired cut of meat and let sit for about 1 hour before roasting.

Nutrition Facts : Calories 1066, Fat 110.5, SaturatedFat 15.2, Sodium 5015.3, Carbohydrate 19.5, Fiber 4.5, Sugar 4, Protein 7.7

GRILLED LEG OF LAMB WITH MUSTARD SEEDS

Grilled Leg of Lamb With Mustard Seeds image

Provided by Morley Safer

Categories dinner, main course

Time 3h

Yield 6 to 8 servings

Number Of Ingredients 14

Ingredients

1 8-pound leg of lamb, boned, butterflied and trimmed of fat, inside and out (ask butcher)
Salt and freshly ground pepper to taste
1/4 cup olive oil
5 tablespoons mustard seeds
1 teaspoon ground cumin
1 tablespoon finely chopped garlic
4 sprigs fresh thyme or 1 teaspoon dried
1 teaspoon fennel seeds
2 tablespoons chopped fresh rosemary or 1 tablespoon dried
2 bay leaves, crumbled
4 tablespoons fresh lemon juice
2 cups red wine
2 tablespoons butter, melted
4 tablespoons finely chopped parsley

Steps:

Lay lamb out flat, and sprinkle with salt and pepper on all sides.
Put oil in baking dish large enough to hold lamb. Add lamb, and sprinkle on both sides with mustard seeds, cumin, garlic, thyme, fennel seeds, rosemary, bay leaves, lemon juice and red wine. Turn and rub lamb so it is evenly coated with the ingredients. Marinate in a cool place for 1 or 2 hours, or in a refrigerator up to 6 hours. If lamb is refrigerated, let it return to room temperature before cooking.
Preheat a charcoal grill or oven broiler.
Remove lamb from marinade and reserve marinade. If a grill is used, put lamb flat on grill. If broiler is used, place lamb under broiler 4 to 5 inches from heat. Cook lamb uncovered on grill or under broiler about 15 minutes. Turn and cook 10 to 15 minutes on second side. For medium or well-done meat, cook longer.
Meanwhile, in a baking pan large enough to hold lamb, bring reserved marinade to a boil, stirring until the liquid is reduced by half. Remove from heat, and swirl in butter and parsley. Transfer lamb to marinade pan, cover loosely with foil and keep warm. Let meat rest 10 to 15 minutes before serving. Slice thinly and serve with pan gravy.

Nutrition Facts : @context http, Calories 905, UnsaturatedFat 33 grams, Carbohydrate 5 grams, Fat 62 grams, Fiber 1 gram, Protein 67 grams, SaturatedFat 25 grams, Sodium 1252 milligrams, Sugar 1 gram, TransFat 0 grams

BUTTERMILK MARINADE

Buttermilk Marinade image

Use this tangy recipe with chicken fish, or other seafood.

Provided by Martha Stewart

Categories Food & Cooking Quick & Easy Recipes

Yield Marinades 2 pounds of meat or fish

Number Of Ingredients 5

Ingredients

1/2 cup buttermilk
2 tablespoons chopped fresh dill
2 tablespoons fresh lemon juice
1 tablespoon grated lemon zest
2 tablespoons chopped garlic (3 cloves)

Steps:

In a small bowl, whisk together fresh lemon juice, lemon zest, buttermilk, fresh dill, and garlic. Serve with meat of your choice.

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